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Peanut Butter “Blossoms”


Laura Samet, Production Director


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick of butter at room temperature
  • 1/2 cup smooth peanut butter
  • 1/2 cup granulated sugar, plus more for rolling
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tablespoon of milk or half-and-half
  • 1 teaspoon vanilla extract
  • 5 dozen Hershey Kisses (one 11-oz. package) or equivalent such as Dove chocolates
  • 2–3 packs of chiao-tzu dumpling wrapper/skins (not wonton wrappers). They may be yellow, or white, but they should be thicker than wonton skins.


  • Cookie sheet, bowl and mixer


  • Five dozen cookies or makes 30 bigger cookies


  1. Pre-heat oven to 375°.
  2. Sift together flour, baking soda and salt; set aside.
  3. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar.
  4. Gradually add flour mixture, mixing thoroughly. If dough is very soft, refrigerate for one hour.
  5. Line sheet with parchment paper or spray with nonstick spray and set aside. Roll dough into 1-inch balls.
  6. Roll cookies in sugar and place 2″ apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.
  7. Remove sheet from oven and lightly press a Kiss topside-down into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes.
  8. Remove from oven, cool completely and store in an airtight container.

These are typically made with Hershey Kisses® but we had leftover dark chocolate Dove® eggs from Easter and thought they’d be good with peanut butter cookies. 🙂 It’s not like they would have gone to waste, but I thought these would be good on peanut butter cookies! Jack was like, no, peanut butter cookies are always dry. But he is a definite convert now! He said that was the best cookie dough he ever had!

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