My grandmother, who is Old Order Amish, shared a box of recipes with me this past summer. While I’m not completely certain which family member originally contributed this one, these peanut butter cookies topped with a Hershey’s Kiss are absolutely worthy of an Amish bakery. Fresh from the oven they practically melt in your mouth. The dough also chills well overnight if you’d like to prepare ahead and bake later.
Follow along for more Amish and Mennonite recipes, and feel free to leave a rating and comment below!
Peanut Butter Blossoms (Grandma’s Amish Recipe Collection)
marilynpeight
Pin Recipe
Equipment
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Baking sheets
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Metal mixing bowls
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Whisk
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Spatula
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Parchment paper
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup peanut butter creamy
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/3 teaspoon salt
- 1 3/4 cups flour all purpose
- 24-30 Hershey kiss candies
Instructions
Preheat oven to 350 degrees.
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Cream the butter and sugars together, then beat in the peanut butter until the mixture is light and fluffy. Add the egg and vanilla and mix until smooth.
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Stir in the flour, baking soda, and salt with a spatula until the dough is well combined and slightly firm.
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Roll the dough into walnut-sized balls and place them on parchment-lined or greased baking sheets. Bake 8–10 minutes, until the edges are just beginning to brown and the tops spring back to the touch.
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Optional: sprinkle the warm cookies with a little extra sugar, then press a Hershey’s Kiss into the center of each cookie while still warm. Let cool slightly before serving.
Notes
I prefer salted sweet cream butter here, but unsalted butter works fine; adjust salt to taste.
The dough can be prepared the night before and chilled. Bring it to room temperature for a few hours until pliable before rolling and baking. Chilled dough bakes up just as well as freshly mixed dough.
Equipment notes:
- Baking sheets — I prefer sturdy sheets (Nordic Ware works well in my electric oven), but any good-quality baking sheet will do.
- Mixing bowls — stainless-steel bowls are durable and easy to use.
- Whisk — a wire whisk is reliable and cleans easily.
- Spatula — a larger spoon or rubber spatula makes mixing bigger batches simpler.
- Parchment paper — makes removing cookies easy and reduces cleanup.
Step 1: Cream the butter and sugars, then add the peanut butter. Mix in the egg and vanilla until the batter is smooth and well combined.
Creaming the butter and peanut butter:
The original instructions simply said “cream first four ingredients.” I prefer creaming the butter and sugars first, then adding the peanut butter, but creaming them together also works. The final texture is very similar either way.
Egg choice:
I use fresh brown eggs, but large white eggs are fine—choose the largest size available if using white eggs, as they are often slightly smaller.
Step 2: Add the dry ingredients and mix until the dough is firm enough to roll.
Note:
If the dough feels too dry, you may have added a bit too much flour. Add a teaspoon of milk at a time until it reaches the right consistency.
Prepping the dough ahead:
I often prepare this dough the night before and chill it. Let it come to room temperature until pliable, then roll and bake. Chilled dough produces cookies that taste just as good as freshly made dough.
Step 3: Roll dough into walnut-sized balls and place on parchment-lined or greased baking sheets. Bake until edges are lightly browned and tops spring back when touched.
Optional:
You can roll the dough balls in granulated sugar before baking, or sprinkle sugar on top after baking—either method is delicious.
Step 4: Immediately press a Hershey’s Kiss into the center of each cookie while still warm so the chocolate softens and adheres. Let cool for several minutes before serving.
Storage:
These cookies are best fresh but will keep in an airtight container up to five days. They also freeze well for up to three months.
A short note about Amish recipes:
There’s a notion online that Amish recipes must always yield very large batches. While some community or church recipes are made in huge quantities for events, many Amish households prepare recipes scaled to their family size. Recipes vary depending on the household and occasion.
If you try this recipe, pin it for later and tag me on Instagram to show off your cookies!