Peanut Butter Blossom Pie

Peanut Butter Blossom Pie is a fun twist on the beloved holiday cookie. It has a thick, chewy peanut butter cookie filling nestled in a light and flaky pie crust, with a crispy cinnamon sugar top, and lots of Hershey kisses!

Peanut butter blossom cookies are one of my favorite Christmas cookie recipes, and have been a tradition in my family for years! Each holiday season, I look forward to baking a big batch of these super chewy peanut cookies to bring to family and friends’ houses, and always freeze some to have after the holidays have ended This delectable Peanut Butter Blossom Pie uses the same recipe as my classic peanut butter kiss cookies, turning it into a thick piece of pie makes for the perfect holiday dessert or any time of the year!

Peanut Butter and Chocolate – The Perfect Combination

You really can’t beat the dreamy combination of the creamy peanut butter flavor and the smooth flavor of a chocolate kiss. The salty taste of peanut butter mixed with the sweetness of the chocolate makes for the perfect balance of sweet and salty.

Fun fact – Harry Reese, the inventor of Reese’s peanut butter cups (and a genius in my book!), was a  dairyman and worked on a dairy farm owned by Milton Hershey (another chocolate genius!). In 1928, he tinkered with the idea of putting the two together with Milton Hershey providing the chocolate, and Reese’s peanut butter cups were born, the first of its kind to put the two ingredients together.

Ingredients

1 – 3/4 all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup granulated sugar + 1/4 cup for sprinkling on top

1/2 cup brown sugar

1/4 cup creamy peanut butter – I find this works better with regular peanut butter like Skippy vs. natural peanut butter or the kind you need to stir before eating.

1 egg

2 tbsp milk

1 tsp vanilla extract

24 milk chocolate Hershey kisses – 

Cinnamon – 1 tbsp

Pie Crust – I use a store-bought version, but you can also use homemade!

Instructions for Peanut Butter Blossom Pie

Heat oven to 375 degrees

Bake Pie crust according to directions and allow to cool

In the bowl of a stand mixer using the paddle attachment, or using a hand mixer, cream together butter and sugars until light and fluffy

Add egg and vanilla extract until well blended

In a large bowl, whisk baking soda, flour, and salt together

Add the dry ingredients to the wet ingredients and mix on low just until a dough forms 

Place the cookie dough in the refrigerator for 30 minutes – this helps the cookies stay thick and not spread out

Remove the dough and gently shape dough into a circle, and then press the dough into the bottom of the pie crust until it covers evenly covers the bottom of the crust.

Sprinkle the additional granulated sugar and cinnamon generously over the top of the dough and bake at 375 for 20-30 minutes. Baking time may vary, so be sure to check the pie at 20 minutes, and remove it from the oven when the top turns golden brown

While baking, remove the foil from the candy and set aside 

Remove the pie from the oven and allow it to cool at room temperature on a cooling rack until it’s only slightly warm to the touch and then gently press the kisses into the pie just until the bottom sticks in the warm pie.

How Do You Keep Hershey’s Kisses from Melting?

Allow the cookies to cool for at least 10 minutes before adding the kisses to the top. If you add them too soon after the cookies come out of the oven, they will melt into the chocolate. 

Variations

Crunchy Peanut to add more crunch and peanut butter flavor

Dark Chocolate kisses – for a slightly more bitter flavor

Chocolate chips or chocolate chunks for more chocolate

Storing Peanut Butter Blossom Pie

Cover it tightly in plastic wrap and it will keep for 3-4 days. I found keeping it in an air-tight container takes away the crispiness of the top. You can also freeze if as well if wrapped tightly in tin foil. It also tastes great when warmed up in the oven for a bit.