Cookies, cookies and more cookies! That’s what is stocked in our freezer right now. We have been baking fools for the last couple weeks trying to get the care packages sent to the grown up boys before Christmas. One of our absolute favorite Christmas cookies to make for the holidays are these easy Peanut Butter Blossoms.
Traditional peanut butter blossoms are made using a soft and sweet peanut butter cookie recipe, topped with a milk chocolate Hershey’s Kiss. You could also change things up a bit and use one of the many flavors Hershey’s now offers for their kisses. Peppermint, peanut butter, white chocolate, almond … there are so many different wonderful flavors available now.
We decided to stick with the original and here is how we put these scrumptious Christmas Cookies together…
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup unsalted butter
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda(or a baking soda substitute)
1/2 teaspoon salt
Additional granulated sugar for rolling
Preheat oven to 350 degrees.
1. Unwrap your Hershey Kisses and set them aside.
2.Cream together the butter and the peanut butter, until smooth.
3. Add both sugars to the peanut butter mixture. Mix until fluffy.
4. Add egg, milk and vanilla. Beat together well.
5. Add dry ingredients (flour, baking soda and salt) to the peanut butter mixture.
6. Using a mini ice cream scoop ( or 1 Tablespoon), shape the dough into a ball and then roll it in additional granulated sugar.
7. Place on an UN-GREASED cookie sheet about an inch and a half apart.
Bake in 350 degree oven for 8 – 10 minutes or until the edges are a light golden brown.
8. Remove the cookies from the oven and place one unwrapped Hershey Kiss in the center of each cookie. Pressing firmly into the dough while the cookies are still hot.
Transfer the cookies to a wire rack to cool completely. The cookies will crack a little and that is perfectly normal. Makes about 48 cookies.
Christmas Cookies: Peanut Butter Blossoms
- 48 HERSHEY’S KISSES Brand Milk Chocolates
- ½ cup unsalted butter
- ¾ cup Creamy Peanut Butter
- ⅓ cup Granulated sugar
- ⅓ cup Packed light brown sugar
- 1 Egg
- 2 tbsp Milk
- 1 tsp Vanilla extract
- 1½ cup All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- Additional granulated sugar for rolling
- Preheat oven to 350 degrees.
- Unwrap your Hershey Kisses and set them aside.
- Cream together the butter and the peanut butter, until smooth.
- Add both sugars to the peanut butter mixture. Mix until fluffy.
- Add egg, milk and vanilla. Beat together well.
- Add dry ingredients (flour, baking soda and salt) to the peanut butter mixture.
- Using a mini ice cream scoop ( or 1 Tablespoon), shape the dough into a ball and then roll it in additional granulated sugar.
- Place on an UN-GREASED cookie sheet about an inch and a half apart.
- Bake in 350-degree oven for 8 – 10 minutes or until the edges are a light golden brown.
And there you have it!! ONE of our favorite cookies to make at Christmas time, and through out the year as well. These are a big hit with the teens and adults alike.
Do you have a favorite Christmas cookie? We have way to many to pick just one!
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4 thoughts on “Christmas Cookies : Peanut Butter Blossoms”
This is my one obsession at Christmas time. We LOVE Peanut Butter Blossoms in this house for sure. These look really good. The recipe is very similar to the one I use.
Mine too Crystal! I think the key is a good peanut butter cookie recipe, that doesnt crisp up while baking. Always a hit around here for sure!
Your came out so perfect compared to mine. I need to make these again and will use your Peanut Butter Blossoms recipe. Merry Christmas
You can do it Sue! I have faith in you 🙂 Hope you had a very merry Christmas!