Peanut butter blossom cookie
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| Alternative names | Peanut Butter Blossoms | ||||||
|---|---|---|---|---|---|---|---|
| Type | Peanut Butter Cookie | ||||||
| Course | Dessert or Snack | ||||||
| Place of origin | United States | ||||||
| Associated cuisine | North American Cuisine | ||||||
| Created by | Freda Strasel Smith | ||||||
| Invented | 1957 | ||||||
| Cooking time | |||||||
| Serving temperature | 48 cookies | ||||||
| Main ingredients | |||||||
| Ingredients generally used | |||||||
| Variations | Multiple, including using Hershey's Hugs, Candy Cane Kisses, Caramel Kisses, Cocoa for Chocolate Peanut Butter dough | ||||||
| 90 kcal (377 kJ)Fat Secret | |||||||
|
A peanut butter blossom cookie is a soft peanut butter cookie rolled in granulated sugar and topped with a Hershey's Kiss.
Overview
The recipe was created by a woman in Gibsonburg, OH. The peanut butter blossom made its public debut in the 1957 Pillsbury Bake-Off contest.[1]
The Peanut Butter Blossom cookie recipe can be found on the back of the Hershey's Kisses bag. The original recipe is also featured in the 9th Pillsbury Bake-Off Contest cookbook.[2]
History
Invention
In 1957, Freda Strasel Smith who lived in Gibsonburg, OH did not have chocolate chips in her cabinet, but she had already made a batch of cookie dough, so she grabbed the next closest ingredient - Hershey's Kisses. Since Hershey's Kisses are much bigger than a chocolate chip, she rolled the batch of cookies without chocolate in them, and then decided to just top the center of the cookie with a Hershey's Kiss after it was done baking.
It is said that her family loved the new twist on her traditional chocolate chip cookie that she kept making them, and even decided to enter the cookie recipe into the ninth Pillsbury Bake-Off contest in 1957. Freda Smith entered her recipe as Black-eyed Susans because of the resemblance of the cookie to the flower. However, Pillsbury changed the name to Peanut Butter Blossom.[3]
Freda's peanut butter blossom cookie made it through the final round of the contest held in Beverly Hills, California and finished off in third place.[2]
Later History
In 1965, Pillsbury flew Freda Smith's daughter, Jo Anne Smith Lytle, out to New York City to film a commercial of her making her mom's famous peanut butter blossom cookies.[4]
Pillsbury Company stated the Peanut Butter Blossom is the most famous recipe ever entered into the bake-off contest, despite it not winning 1st prize.[5]
In 1999, the Peanut Butter Blossom cookie was one of ten recipes inducted into the Pillsbury Bake-Off Hall of Fame[6] at the Smithsonian National Museum of American History in Washington, D.C. [7]
Hershey Marketing
Hershey capitalized on the recipe by including it on every bag of Hershey's Kisses after Freda Smith placed in the 1957 competition, which helped promote and grow the Peanut Butter Blossom to what it is today - a staple cookie on Christmas dessert tables across the US.[8]
Original Peanut Butter Blossom Recipe
The original recipe created by Freda Smith is on Pillsbury's website[9], and is the same recipe Hershey still promotes to this day.[10]
Ingredients
- 48 HERSHEY’S KISSES Brand Milk Chocolates
- 1⁄2 cups shortening
- 3⁄4 cup REESE’S Creamy Peanut Butter
- 1⁄3 cup granulated sugar
- 1⁄3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1+1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup additional granulated sugar for rolling
Directions
- Heat oven to 375°F. Remove wrappers from chocolates.
- Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.
Nutritional Information
1 cookie contains 90 calories, 6 grams of fat, 10 grams of carbs and 2 grams of protein.[11]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
10.0 g | |||||||||||||||||||||||
| Sugars | 6 g | ||||||||||||||||||||||
| Dietary fiber | .7 g | ||||||||||||||||||||||
6.0 g | |||||||||||||||||||||||
2.0 g | |||||||||||||||||||||||
| |||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[12] except for potassium, which is estimated based on expert recommendation from the National Academies.[13] | |||||||||||||||||||||||
References
- ^ https://www.post-gazette.com/life/food/2012/09/06/Cookies-Tracking-the-tale-of-a-favorite-the-Peanut-Blossom/stories/201209060264
- ^ a b "The Biggest Mistake America Made In 1957". HuffPost. December 3, 2014.
- ^ "Toledo Blade - Google News Archive Search". news.google.com.
- ^ Kitchen, Lori Fogg, A. Coalcracker in the. "Peanut Blossom Cookies, a holiday favorite". NorthcentralPA.com.
{{cite web}}: CS1 maint: multiple names: authors list (link) - ^ "8 Things You Didn't Know About the Pillsbury Bake-Off® Contest". Pillsbury.com.
- ^ Smith, Andrew F. (May 1, 2007). "The Oxford Companion to American Food and Drink". Oxford University Press – via Google Books.
- ^ "Pillsbury Company Bake-Off Collection - contents · SOVA". sova.si.edu.
- ^ "Cookie recipe blossoms". The News-Messenger.
- ^ Cite error: The named reference
auto1was invoked but never defined (see the help page). - ^ "Peanut Butter Blossoms | HERSHEY'S Kitchens". www.hersheys.com.
- ^ "Calories in Hershey's Peanut Butter Blossoms and Nutrition Facts". www.fatsecret.com.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.