Peanut butter blossom cookies have been a staple at our Christmas gatherings for years! I have always had problems getting them to stack neatly for storage and space sake though. So several years ago by a fluke I had no Hershey kisses, but I had bars so I used what was in my pantry and made this version of Stackable Peanut Butter Blossom Cookies for my husband’s crew at the fire department, the taste was right on and since there was “chocolate in every bite” they became the preferred way to make them around here!
Start by preheating your oven to 350°.
Next you will cream together the butter, granulated white sugar, peanut butter, brown sugar, eggs, vanilla and milk. Then add in the dry ingredients flour, salt and baking soda. I do not premix my dry ingredients, I just make sure the mixture is well mixed together.
I then use a cookie scoop to get even sized cookies, but roll each cookie in granulated white sugar prior to placing them on a cookie tray.
While I find these cookies usually take 8-10 minutes to bake in my convection oven, prior to having a convection oven I found they baked for around 12 minutes. I use this time to get the next batch ready and to break apart the Hershey bars to place on the cookies when they are done. Below you will see how I break them apart for ease of placing them on the cookies when they are done baking.
Once the cookies are done baking they should each receive 2 rectangles of chocolate. I generally break apart all of the Hershey bars and place them in a bowl so I have them ready to go when I need them.
Once the cookies are golden brown, remove them from the oven and immediate place the chocolate pieces on the cookies. Let them cool on the cookie sheet for 4-5 minutes before moving to a cooling rack or wax paper.
Wait for the cookies to cool to room temperature and then they can be placed in the refrigerator in a single layer to help harden the chocolate faster. I keep these cookies in the fridge or freezer to help them stay fresh longer.
1 Cup Softened Butter
1 Cup Granulated White Sugar
1 Cup Peanut Butter (Creamy)
1 Cup Brown Sugar
2 Teaspoons Vanilla
2 Tablespoons Milk
2.5 Cups Flour
1 Teaspoon Salt
2 Teaspoons Baking Soda
1/2 Cup Granulated White Sugar to Roll Cookies In