Peanut Butter Blossoms Recipe

A healthy version of the classic favorite Hershey kiss cookies.

© Stephanie Gallagher

Apr 2, 2007

Peanut Butter Blossoms, Gallagher

Peanut butter cookies with Hershey's kisses in the middle are always a hit, and this recipe is even better because it has just five ingredients.

Freda Smith from Gibsonburg, Ohio introduced the world to the first peanut butter blossoms (also known as Hershey kiss cookies or peanut butter kiss cookies) in the 1957 Pillsbury Bakeoff.

Not surprisingly, the cookies have been a favorite among bakers and cookie-eaters ever since.

Whether you're making peanut butter blossoms for Christmas or just a regular Tuesday afternoon snack, you'll appreciate this new version of the classic favorite. The recipe is greatly streamlined.

And it's healthier, too. This version of peanut butter kiss cookies calls for a natural, vitamin-fortified chunky peanut butter.

Smart Balance makes a good one that has no hydrogenated oils, no trans fats and no refined sugar. The Smart Balance peanut butter also boasts a whopping 1,000 mg of heart-healthy omega-3 fatty acids per two tablespoon serving. That's about the recommended daily serving for most adults.

The Smart Balance peanut butter, available at most supermarkets, has a slightly oilier taste than most peanut butters. That's because of the flaxseed oil added to it. The kids may not like this peanut butter on a sandwich, but in the cookies, they'll never notice the flaxseed oil taste.

This peanut butter blossom recipe also calls for far less sugar than the original. And it uses whole wheat pastry flour instead of all-purpose flour for added fiber. Finally, Hershey's Special Dark Chocolate Kisses are substituted for the milk chocolate kisses used in the original recipe.

The result is still a luscious chocolate-and-peanut-butter treat. It just has a lot less sugar and fat than the original recipe.

If you like these Hershey kiss cookies, be sure to try the recipe for almond butter cookies.

Peanut Butter Blossoms Recipe

Preheat oven to 375 degrees F. Using an electric mixer, beat the peanut butter, egg and sugar together until fluffy. Beat in whole wheat pastry flour. Chill the dough 15-30 minutes (this step is optional, but it does tend to make the cookies a bit more tender.).

Using your hands, roll the dough into 3/4-inch balls and place on un-greased cookie sheets. Bake 9-11 minutes until cookies are lightly browned. Remove from oven and immediately press a Hershey kiss in the center of each cookie. Place cookies on a wire rack to cool.

Makes 24 cookies.

Per cookie: 114 calories, 6 g fat (1.5 g saturated fat), 9 g cholesterol, 11g carbohydrate, 1 g fiber, 3 g protein, 9% Vitamin A, 0% Vitamin C, 1% calcium, 11% iron

For more great healthy cookie recipes, see also:


The copyright of the article Peanut Butter Blossoms Recipe in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Peanut Butter Blossoms Recipe must be granted by the author in writing.




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