Christmas Peanut Butter Blossoms Cookies Recipe
There’s something beautifully nostalgic about the Christmas Peanut Butter Blossoms Cookies Recipe that makes it a must-have for every holiday cookie exchange or cozy night in front of the fire. The way the soft, peanut butter cookie cradles that melting Hershey’s Kiss right in the center—it’s like a little gift in every bite. I find these cookies are always a crowd-pleaser, combining that perfectly chewy texture with the sweet chocolate surprise that’s impossible to resist.
What I love most about this Christmas Peanut Butter Blossoms Cookies Recipe is how simple and reliable it is, especially when holiday baking can get overwhelming. Whether you’re a seasoned baker or just starting out, these cookies come together quickly and deliver festive charm without fuss. Trust me, once you try this recipe, it’ll become your go-to December tradition (and you might just have to make an extra batch or two because they disappear fast!).
Ingredients You’ll Need
The magic of this Christmas Peanut Butter Blossoms Cookies Recipe lies in its balance of simple pantry staples that work harmoniously to create that perfect peanut butter cookie base. Make sure to use fresh ingredients—especially the baking soda—to ensure your cookies rise just right and stay tender.
- All-purpose flour: The sturdy foundation for these cookies, providing structure but keeping them tender.
- Granulated sugar: Adds sweetness and helps create a slight crispness on the outside when rolled in sugar.
- Light brown sugar: Brings a deep, caramel-like flavor and moistness to the cookies.
- Unsalted butter: Softened butter is key for that creamy texture. Using unsalted lets you control the saltiness.
- Creamy peanut butter: I recommend a smooth peanut butter here for even mixing and that classic peanut buttery taste.
- Large egg: Binds the cookie dough and adds richness.
- Vanilla extract: Just a splash brightens the overall flavor.
- Baking soda: Essential for a soft, puffed cookie—remember to check it’s fresh!
- Salt: A pinch to balance the sweetness.
- Milk chocolate Hershey’s Kisses: The star on top—unwrapped and pressed into the cookie right out of the oven for that melty, iconic finish.
Variations
I love how this Christmas Peanut Butter Blossoms Cookies Recipe invites personalization, whether you want to add your own twist or accommodate dietary needs. Mixing things up keeps the cookie jar interesting, especially during the festive season when you’re looking to delight different tastes.
- Variation: I sometimes swap half the all-purpose flour for whole wheat flour for a nuttier flavor that pairs beautifully with peanut butter.
- Variation: For a gluten-free version, I’ve successfully used a 1:1 gluten-free flour blend—just keep an eye on baking times as they can vary.
- Variation: Feeling adventurous? Try using dark chocolate or even white chocolate Kisses to switch up the flavor profile.
- Variation: Sprinkle a bit of sea salt on top of the dipped Hershey’s Kiss immediately after placing it on the cookie for a salty-sweet combo that’s addictive.
How to Make Christmas Peanut Butter Blossoms Cookies Recipe
Step 1: Cream the Butter, Sugars, and Peanut Butter
Start by beating together your softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy. I like to use a stand mixer with a paddle attachment here, but a hand mixer works just fine. This step traps air into the dough, which means the cookies will be nice and soft later. Don’t rush it—you want a smooth, creamy mix with no chunks of butter.
Step 2: Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is well combined. I find adding these ingredients one at a time helps keep the batter from breaking and ensures an even texture in your cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients evenly beforehand is my secret to trouble-free dough without random pockets of salt or baking soda lurking in your cookies.
Step 4: Mix Dry Ingredients Into Wet
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing here can make your cookies tough, so I usually switch to a spatula and gently fold things together once the flour starts going in. The dough will be soft but manageable.
Step 5: Roll and Coat with Sugar
Preheat your oven to 375°F (190°C). Scoop dough by rounded tablespoonfuls, roll into balls, and then coat each ball generously in granulated sugar. The sugar gives the cookies a lovely sparkle and subtle crunch on the outside—one of my favorite little touches.
Step 6: Bake and Add the Hershey’s Kisses
Place the sugar-coated dough balls about 2 inches apart on a lined baking sheet. Bake for 8-10 minutes or until the edges are set but the centers look slightly soft. This is important—don’t overbake! Immediately press a Hershey’s Kiss into the center of each cookie as soon as they come out of the oven. The heat softens the cookie and helps the Kiss adhere perfectly. Let the cookies cool on the sheet so the chocolate sets without cracking.
How to Serve Christmas Peanut Butter Blossoms Cookies Recipe
Garnishes
For me, the beauty of these cookies stands on its own with the classic sugar coating and chocolate kiss, but sometimes I like to sprinkle a tiny pinch of festive red or green sanding sugar just before baking for an extra holiday glow. You could also drizzle a bit of white chocolate over the cooled cookies for a snow-dusted effect that everyone admires.
Side Dishes
These Christmas Peanut Butter Blossoms Cookies Recipe treats are perfect alongside a warm cup of spiced hot cocoa or a glass of cold milk—both of which I always have ready during my cookie tastings. They also pair beautifully with gingerbread or peppermint bark if you want to create a festive cookie platter that wows your holiday guests.
Creative Ways to Present
I’ve found that gifting these cookies in clear cellophane bags tied with a red and green ribbon really makes them feel like a special present. For parties, try stacking them in a tiered dessert tray or placing them next to a mini Christmas tree centerpiece. And if you want to get extra festive, arrange them around a bowl of holiday punch—that way everyone can grab a cookie and a sip with ease.
Make Ahead and Storage
Storing Leftovers
I store my leftover Christmas Peanut Butter Blossoms Cookies Recipe in an airtight container at room temperature, separated by parchment paper to keep them from sticking together. They stay soft and delicious for several days, but honestly, they rarely last that long in my house! If you’re baking for a party, this method keeps them fresh and just right.
Freezing
Freezing these cookies works wonderfully if you want to plan ahead. I usually freeze the dough balls before baking—just roll and sugar-coat them, then freeze on a baking sheet before transferring to a freezer bag. When you’re ready to bake, pop them frozen into the oven, adding a minute or two to the baking time. This method ensures fresh baked goodness whenever you want it.
Reheating
If you happen to have any leftover baked cookies that have lost a bit of their softness, a quick 10-second zap in the microwave revives that melty, warm feeling I adore. Just be careful not to overheat, as the chocolate can become too soft or even burn.
FAQs
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Can I use crunchy peanut butter instead of creamy in this recipe?
Absolutely! Using crunchy peanut butter will add a bit of extra texture and peanutty goodness to your Christmas Peanut Butter Blossoms Cookies Recipe. Just keep in mind that the cookies may feel a little heartier, but they’re still delicious. If you prefer a smoother bite, stick with creamy.
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How do I prevent the Hershey’s Kiss from cracking when pressed into the cookie?
The key is to press the Kiss into the cookie immediately after it comes out of the oven while the dough is still soft and warm. Applying gentle, even pressure helps avoid cracking the chocolate. If it’s too hot, let the cookie cool for just a minute; if it’s too cool, the chocolate may crack or not stick well.
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Can I make this recipe vegan or dairy-free?
Yes! You can substitute the butter with a plant-based margarine or coconut oil and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a regular egg. For the chocolate, look for dairy-free or vegan chocolate kisses. Just note texture may vary slightly, but you’ll still get a wonderful festive cookie.
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Can I make the dough ahead and bake later?
Yes, you can prepare the dough up to 3 days ahead and store it covered in the fridge. When ready to bake, let it come close to room temperature if chilled, then proceed with rolling and sugar-coating before baking as usual. This makes holiday prep easier when time is tight.
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What’s the best way to keep these cookies soft?
Store the cookies in an airtight container at room temperature with a slice of bread or a damp paper towel inside—the moisture helps keep the cookies from drying out. Make sure to avoid refrigeration, which can harden the cookies.
Final Thoughts
Honestly, this Christmas Peanut Butter Blossoms Cookies Recipe is one of those rare finds that feels festive, effortless, and so satisfying all at once. It’s become a cherished part of my holiday baking lineup not just for the nostalgic flavor, but because it’s so dependable and loved by everyone who tries it. I’m pretty sure once you make these, you’ll agree they deserve a permanent spot on your holiday cookie tray—so go ahead, grab your baking bowl, and let the holiday magic begin!
Print
Christmas Peanut Butter Blossoms Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Christmas Peanut Butter Blossoms Cookies combine the classic flavors of peanut butter and chocolate for a festive holiday treat. Soft, chewy peanut butter cookies are rolled in sugar before baking and topped with a Hershey’s Kiss for a perfect seasonal presentation.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Sugar
- ½ cup granulated sugar, plus extra for rolling
- ½ cup packed light brown sugar
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
Topping
- 24 milk chocolate Hershey’s Kisses, unwrapped
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is smooth and fluffy.
- Add egg and vanilla: Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Combine dry and wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough forms and is fully combined.
- Form cookie dough balls: Roll the dough into 1-inch balls, then gently roll each ball in additional granulated sugar to coat evenly.
- Arrange on baking sheets: Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Add chocolate kisses: Immediately after removing from the oven, press one unwrapped milk chocolate Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges.
- Cool and serve: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve and enjoy your festive peanut butter blossom cookies!
Notes
- For best results, use room temperature butter to ensure smooth mixing.
- Do not overbake; the cookies should be soft in the center when removed from the oven.
- If the kisses are too hard to press, warm them slightly by leaving out at room temperature for a few minutes.
- Store cookies in an airtight container at room temperature for up to one week.
- This recipe can be doubled easily for a larger batch during the holidays.
Keywords: Peanut Butter Blossoms, Christmas Cookies, Holiday Treats, Peanut Butter Cookies, Hershey Kisses, Festive Desserts
