Bouquet of Peanut Butter Blossoms

Riley Hurlburt, Columnist

Peanut butter blossom cookies are straight-up, all-around, hands-down awesome. They are delicious, have a great texture, and are even easy to create, making them my favorite cookie. The simple ingenuity of a peanut butter sugar cookie with a Hershey’s Kiss on top isn’t something to ignore. Even better is that the recipe becomes vegan with only one modification: vegan chocolate instead of Hershey’s Kisses. These cookies are absolutely scrumptious, and you should definitely try them if your sweet tooth is calling!


  • One Hershey’s Kiss per cookie
  • ½ cup shortening
  • ¾ peanut butter
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • ½ banana
  • 2 tablespoons cashew milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup sugar for rolling


  1. The Hershey’s recipe instructions are to first heat your oven to 375 degrees Fahrenheit.
  2. Beat the shortening and peanut butter into a large bowl and add white and brown sugar.
  3. Beat until fluffy and add banana, cashew milk, and vanilla extract, then beat the mixture again.
  4. Add the flour, baking soda, and salt. Beat the mixture one last time.
  5. Shape the dough into 1-inch balls. Take a plate or bowl of white sugar and roll the balls through it until they’re coated. Place them onto a cookie sheet.
  6. Bake for 8 to 10 minutes, then immediately make an indent in the cookie and place a Hershey’s Kiss on the top of the cookie while they’re still warm. Lastly, let them cool in the refrigerator. Then you can eat these treats with friends and family and have a great time.