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Classic Peanut Butter Blossom Cookies – soft peanut butter cookies get rolled in festive red and green sugar, then baked until golden brown and topped with a Hershey’s Kiss. Peanut Butter Blossom’s are a traditional Christmas Cookie recipe that are very easy to make!
When I think of Christmas cookies, these soft Peanut Butter Blossom cookies are one of the first that come to mind. My Mom used to make these when I was a child, and they were always one of my favorites. If I had to think of one cookie that reminded me of my childhood, it would be a tie between these, and Thumbprint Cookies (recipe coming soon!).
Not only are these little cookies super tasty, they’re also super easy to make. They involve basic ingredients, and not a lot of effort. While these cookies can be made year-round, I’ve only ever made them for Christmas.
Peanut Butter Blossom Dough
To make peanut butter blossom cookies, start by making the dough. This is a brief overview of the recipe. The full recipe including ingredient amounts and details is found below in the recipe card.
- Combine peanut butter and softened butter
- Add in sugars – both granulated sugar and brown sugar
- Beat egg – add egg and vanilla
- Sift dry ingredients – all-purpose flour, baking soda, salt
- Add dry ingredients to the wet and mix to combine
- Chill the dough for about 10 minutes in the refrigerator
To Make Peanut Butter Blossoms
- Use 1 tablespoon of dough per cookie
- Roll dough into a ball
- Then roll the ball of dough in sugar
- Arrange cookies on ungreased cookie sheet and bake!
- Add a Hershey’s Kiss – immediately after removing the cookies from the oven, gently press a Hershey’s Kiss on top.
- Cool – then enjoy!
To make them festive, you simply roll the cookies in red and green sugar instead of granulated sugar. And with a bake time of only 8-10 minutes, they’re hard to beat!
With Christmas right around the corner, the sugar rush starts! Keep an eye out for my list of favorite Christmas cookie recipes that will be posting over the next week or so! In the mean time, I suggest you whip up a batch of these Peanut Butter Blossoms to get the season started right. Enjoy!
Peanut Butter Blossom Cookies
Ingredients
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 48 Hershey’s Kisses unwrapped
- Red and green colored sugar found in the baking aisle
Instructions
- Preheat your oven to 375 ℉. Unwrap the Hershey's Kisses and set aside. Line cookie sheets with parchment paper.
- In a large bowl beat together 3/4 cup peanut butter and ½ cup softened butter until smooth and creamy.
- Add ½ cup brown sugar and ½ cup granulated sugar to the bowl and mix until well combined.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined. Place the peanut butter mixture in the fridge for 10 minutes to firm up slightly.
- Using a tablespoon, scoop out dough and roll it into 1 inch balls.
- Roll each ball of dough into red or green sugar until coated.
- Place the dough balls on prepared cookie sheets lined with parchment paper.
- Bake for 8-10 minutes or until the edges are lightly browned.
- Immediately after you take the cookies out of the oven, place a Hershey's kiss in the center of each cookie.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Yields between 3-4 dozen cookies.
Recipe adapted from
Hershey’s
