A quintessential classic, Peanut Butter Blossoms really are one of the best (and simplest) Christmas cookie recipes to bake with close family and friends. Rolled in sugar and topped with rich, milk chocolate Kisses, these quick and easy holiday cookies come together in just 30 minutes!
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Peanut Butter Blossoms
The holiday season is in full swing, so you know what that means… Time to decorate ALL of the holiday cookies! Honestly, it really is one of my favorite traditions — sprinkles and chocolate and food coloring (oh my!) — it doesn’t get much better than that.
This year, forego the classic sugar cookies and give these Hershey Kiss peanut butter blossoms a try instead! I know they may look like simple peanut butter cookies with chocolate on top, but you can actually customize these Christmas cookies into several different and delicious varieties. My hard-core peanut butter lovers can use bite-sized Reese’s cups instead, and for my caramel people, try Rolos or Milk Duds. The possibilities are endless!
Whether you’re celebrating the season with close family or having a socially-distanced gathering, these easy peanut butter blossom cookies are sure to be a hit.
- Unsalted butter, softened
- Light brown sugar
- Granulated sugar
- Creamy peanut butter
- Large egg
- Vanilla extract
- All purpose flour
- Baking soda
- Granulated sugar for rolling
- Hershey Kisses
How to Make Peanut Butter Blossoms
- Prep: Preheat your oven to 350 degrees, then line two baking sheets with parchment paper and set aside.
- Cream butter and sugars: In a stand mixer with the paddle attachment until light and fluffy. This should take about 3 minutes.
- Combine wet ingredients: Add in your creamy peanut butter and mix for approximately 1-2 minutes, then add in a large egg and vanilla extract. Mix until the dough is combined and clump free.
- Add dry ingredients: In small increments, add in the flour, salt and baking soda. You want to mix just until combined — be careful not to over-mix!
- Portion the dough: Scoop out your dough and portion into 1 tablespoon cookie dough balls (I like to use an ice cream scoop). Once your scoops are nice and round, put sugar in a small bowl and roll each cookie in the sugar. When it is full coated, place the roll onto the prepared baking sheet. Repeat until all cookie dough balls are covered in sugar.
- Bake in two segments: First, bake the cookies for 8 minutes or until cracked and puffy. Remove your baking sheet from the oven, LET COOL, and gently place a Hershey Kiss in the center of each cookie. PRO TIP! Let your cookies cool 5-10 minutes before adding the Hershey Kisses, this will prevent the chocolate from immediately melting when you add to the cookie! After all the cookies have their delicious topper, return the cookies (with the Hersey Kisses) to the oven and bake for an additional 2 minutes.
- Cool and serve: Allow the cookies to cool completely on the baking sheet or a baking rack, then serve or keep as a treat for later!
Make it Festive for the Holidays
- Mix up the toppings. While the classic peanut butter blossoms recipe calls for classic chocolate Kisses, you can really use any, bite-sized chocolate treat. Stay within the Hershey Kisses family with white chocolate, dark chocolate, caramel, or peppermint varieties, or branch out and try Rolos, Reese’s or Andes Chocolate Mints.
- Give as small gifts. I always look forward to giving (and getting) little holiday treats from friends, co-workers, and neighbors. I like to place a few in a festive plastic bag and seal tightly with a colorful twist tie. It’s important to note that these kinds of bags aren’t the best for storage and keeping the cookies fresh for a long time, so be sure to give these away within a day or two of putting in the bags.
Freezing & Storage Instructions
- Making ahead? If you are a planner and have your life together (jealous), these cookies are great to make ahead of time! I would recommend you make the dough just up until the point you roll the cookie balls in the sugar. Then, when the day comes and you’re ready to serve, you can simply pick up the recipe at step 4 — coat each cookie in sugar, bake, add toppings, bake a tiny bit more, and serve! This would also make for a fun holiday cookie decorating project for your kiddos.
- Keeping for a few days? As with most cookies, the best way to store these peanut butter blossoms is in an air-tight container, like Tupperware. In my house, cookies are generally eaten within a days of being baked — but if you have some that last longer than that, they’re good to eat for at least a week!
Here are more quick and easy cookie recipes to try!
- Thumbprint Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Chocolate Dipped Chewy Peanut Butter Cookies
- No Bake Chocolate Cookies
- Chewy Peanut Butter Cookies
Peanut Butter Blossoms
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
- Add in flour, salt and baking soda and mix just until combined. Make sure not to over mix.
- Scoop out dough and portion into 1 tablespoon cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
- Bake cookies for 8 minutes or until cracked and puffy. Remove from the oven and gently place a hershey kiss in the center of each cookie. Return to the oven and bake for an additional 2 minutes.
- Allow the cookies to cool completely on the baking sheet and then serve!