This is a print preview of "Chef Gino's Peanut Blossom Cookies" recipe.

Chef Gino's Peanut Blossom Cookies Recipe
by J. Gino Genovesi

Chef Gino's Peanut Blossom Cookies

Peanut Blossoms were developed by Freda Smith from Gibsonburg, Pa. in a National Pillsbury Bake-Offf competition in 1949. In 1957 she entered the recipe in another competition, however, her recipe did not clinch the grand prize.
Pillsbury established a Bake-Off Hall of Fame. They later designed a cookbook , and her recipe was included. The Hershey Company saw a chance to advertise, and printed her recipe on all Hershey Kisses bags.
I make them for all holidays and make them in many styles.

Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 48

Wine and Drink Pairings: soft drinks


  • 48 Hershey's Kisses
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup peanut butter
  • 2 eggs
  • 2 T. milk
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1/4 tsp.salt
  • 2- 2 1/2 cups flour


  1. Preheat oven to 375 degrees Prepare 48 Hershey's Kisses
  2. In large bowl, put together the butter, sugar, brown sugar, peanut butter, milk and beat until smooth.
  3. Add baking soda, vanilla and eggs. Mix well.
  4. Stir in flour and beat until pasty smooth.
  5. Chill dough for better handling.
  6. Use a 1 inch scoop: Roll dough into balls.
  7. Roll each in granulated sugar and place on non-greased cookie sheet.
  8. Bake for about 10-12 minutes, or until slightly brown.
  9. Remove cookie sheet from oven;press in a candy kiss in the center of each cookie. Cookie will slightly crack.
  10. Immediately return the cookies to the oven and leave for about 1 minute.
  11. Remove and allow to cool slightly, then place on wire rack....
  12. To store, wait until cookies are cool. Line them between waxed paper and place in freezer container.