Emily Shull ’25 enjoys Peanut Butter Blossoms to commence holiday festivities

Peanut Butter Blossoms

Freshman Emily Shull shared her recipe for Peanut Butter Blossom Cookies, which she bakes during Christmastime.

Total time: One hour

Quantity: 30 to 45 cookies


  • Three and one-half cups flour
  • One teaspoon baking soda
  • One teaspoon salt
  • One cup butter softened
  • One cup smooth peanut butter
  • One cup white sugar
  • One-fourth cup sugar to roll dough in
  • One cup brown sugar
  • Two eggs
  • Two tablespoons milk
  • Two teaspoons vanilla extract
  • One to one-half bags Hershey kisses


  1. Preheat the oven to 350°F.
  2. Spray baking sheets with non-stick spray.
  3. Whisk together the flour, baking soda, and salt.
  4. Cream together the butter, both sugars, and peanut butter.
  5. Add the eggs, milk, and sugar to the wet ingredients.
  6. Beat well before adding in the dry ingredients.
  7. Slowly add in dry ingredients, and beat the dough until everything is mixed thoroughly.
  8. Mold the dough into small balls, and roll them in sugar before placing them on the baking sheet. 
  9. Bake for 11 to 13 minutes until there is a puffy and golden-brown coloring.
  10. Take the cookies out of the oven a few minutes before they are done to avoid overbaking.
  11. One minute after taking the cookies out of the oven, gently press a Hershey Kiss in the middle of each cookie.
  12. Allow them to sit for five to six minutes before eating.

Featured Image Courtesy of The New York Times