Peanut Butter Blossoms

With our Cookie Press and convenient refrigerated dough, cookie making can't get any easier, or more fun!


  • 1 package (18 ounces/540 g) refrigerated sugar cookie dough
  • 1/2 cup (125 mL) creamy peanut butter
  • 42   milk chocolate candy kisses, unwrapped


  1. Preheat oven to 350°F (176°C) . Crumble cookie dough into Classic Batter Bowl. Stir in peanut butter until completely blended.

  2. Fill Cookie Press with dough. Fit press with disk #2 or #6, making sure the number on the disk is facing outward, away from the dough. Press dough onto flat Stoneware Cookie Sheet, 1 inch apart.

  3. Bake 10-12 minutes or until light golden brown. Remove from oven and immediately place a candy kiss in the center of each cookie, pressing down firmly. Cool 1-2 minutes on Baking Stone or until chocolate softens but does not melt. Remove cookies to Stackable Cooling Rack. Cool completely. Repeat with remaining dough. Store cookies in tightly covered container.


  • 3 1/2 dozen cookies
    42  servings of 1 cookie

Nutrients per serving:

Calories 90, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 10 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fat (1 carb, 1 fat)

Cook's Tips:

Chocolate kisses should be completely set before storing cookies. If you're in a hurry, once the cookies have cooled, place them in the refrigerator for a few minutes to set the chocolates.

Use the Medium Scoop to fill the barrel of the Cookie Press with cookie dough.

To begin pressing cookie dough, squeeze lower trigger twice; there will be two clicks. If dough does not begin extruding through the disk, then squeeze twice again. Pull Cookie Press straight up. Re-position cookie press and squeeze trigger once; pull Cookie Press straight up. Repeat the one squeeze method until Baking Stone is full.

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