Peanut Butter and Milk Chocolate!!! What could be better than that? This all-time American favorite got its start at the 9th annual Pillsbury Bake-Off in 1957. I bet lots you never heard of that contest, but my mother was always a huge fan and one of our favorite snacks came from that contest – Ham-wiches; but that’s a conversation for another day. So, Mrs. Freda Smith, from Gibsonburg, Ohio submitted her Peanut Butter Blossom creation and was one of 100 finalists. And she didn’t win the grand prize. They gave her a consolation title – Senior Grand National Winner – but no prize money. Can’t believe this cookie didn’t win. I understand the grand prize winner that year was some lackluster chocolate crescent. But, back to the Peanut Butter Blossom that has been a favorite of cookie exchanges and cookie tables in my hometown. (I’m from Pittsburgh and cookie tables are a tradition at weddings. I’ve lived a lot of places and have yet to find that tradition anywhere else. I need to write about those.) But, I digress.
I love to use sanding sugar – also known as Crystal Sugar instead of regular granulated sugar to roll the dough balls in. When you bite into this cookie, you get that nice crunch from the larger sugar crystal. And, you can choose any color you like to make it appropriate for the season. The hardest part of this cookie is unwrapping the Hershey Kisses. Just make sure you have them unwrapped before the cookies come out of the oven. You want to press that Kiss into the cookie right when it comes out of the oven. And, if you’re lucky, there might be a Hershey Kiss leftover just for you!!