These Christmas Peanut Butter Blossoms are everything you want in a festive cookie: soft, chewy, full of peanut butter flavor, and topped with a sweet Hershey’s Kiss. The colorful sugar coating adds a fun, festive touch, making these cookies perfect for parties, gifting, or just indulging at home. They’re easy to make and even easier to love—the ultimate holiday treat!
I love all of the treats that come with the holidays! If you want to add more to your dessert table this Christmas, consider my Reese’s Peanut Butter Cup Pie! This decadent dessert has a delightful peanut butter filling and a velvety smooth dark chocolate layer.
Looking for something fun to make with the kids? Try my Rice Krispie Peanut Butter Balls! Each pb ball has a crunchy Rice Krispie center and melted chocolate coating for the ultimate sweet treat. Perfect for the holidays!
Table of Contents
Why You’ll Love This Recipe
- Festive and Fun: The red, green, and white sugar coating makes these cookies perfect for the holiday season.
- Peanut Butter + Chocolate: This classic flavor combination never goes out of style.
- Simple Ingredients: You likely already have everything you need in your pantry.
- Kid-Friendly: A great recipe to make with little helpers, especially when it comes to rolling the dough in sugar.
- Perfect for Sharing: These cookies are always a hit at holiday parties or as part of a cookie exchange.
Ingredients & Substitutions
- Natural Peanut Butter: Choose a natural peanut butter with no added sugars or oils for the best texture and flavor. If you don’t have natural peanut butter, creamy regular peanut butter can work, but avoid the no-stir varieties with added stabilizers.
- Unsalted Butter: Using unsalted butter lets you control the salt level in the recipe. If using salted butter, reduce the added salt slightly.
- Vanilla Extract: Use pure vanilla extract for the best flavor. Imitation vanilla can work in a pinch but won’t provide the same richness.
- Brown Sugar: Light or dark brown sugar works here. Dark brown sugar will give a slightly deeper molasses flavor.
- White Sugar: Granulated sugar provides the right balance of sweetness and texture. Avoid using powdered sugar as it will alter the dough’s consistency.
- Egg: One large egg binds the dough together. A flax egg can be used as a vegan substitute, but the texture will differ slightly.
- All-Purpose Flour: Stick with all-purpose flour for the best results.
- Cornstarch: Adds softness and helps create a chewy texture. You can substitute with an equal amount of arrowroot powder if needed.
- Baking Soda: Helps the cookies rise slightly and prevents them from being too dense. Make sure your baking soda is fresh for optimal results.
- Salt: Enhances the flavors of the peanut butter and chocolate. Kosher salt or fine sea salt works best.
- Granulated Sugar for Rolling: Adds a subtle crunch to the cookies. You can skip this if you prefer a softer texture.
- Sanding Sugar: The red and green sanding sugar makes these cookies festive and fun. Substitute with any color to match different occasions.
- Hershey’s Kisses: Classic milk chocolate Hershey’s Kisses are traditional, but feel free to experiment with other flavors or even mini peanut butter cups.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Christmas Peanut Butter Blossoms
Quick Overview
- Cream butter and peanut butter.
- Mix Ingredients.
- Form cookie dough.
- Coat in sugar.
- Bake.
- Add Hershey’s kiss.
- Let cool.
Step by Step Instructions
Quick Tip From Bri
Use room-temperature butter and peanut butter for easier mixing and a smoother dough. Cold ingredients can prevent the dough from coming together properly.
- Cream the Butter and Peanut Butter: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the softened butter and peanut butter together on medium speed until smooth and creamy (about 1-2 minutes).
- Add Sugars and Vanilla: Add the brown sugar, white sugar, and vanilla extract. Beat on medium speed until the mixture is light and fluffy (2-3 minutes).
- Mix in Egg: Add the egg and beat on low speed until just combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Form the Dough: Use a cookie scoop or spoon to portion out 1.7 tablespoons of dough (approximately 26 cookies). Roll each portion into a ball.
Quick Tip From Bri
Unwrap your Hershey’s Kisses before you start baking to save time. Press them into the cookies while they’re still warm to ensure they stick.
- Coat in Sugar: Roll each dough ball in one of the following sugars: granulated white sugar, red sanding sugar, or green sanding sugar. For a festive red, green, and white color scheme, roll about 8-9 dough balls in each color.
- Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the tops begin to crack.
- Add Hershey’s Kiss: Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. The cookies will crack slightly around the edges—this is normal!
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Allow the chocolate to set before serving or storing.
Recipe Serving Suggestions
Add these cookies to a holiday dessert spread alongside:
- Christmas Chocolate Chip Cookies: Loaded with gooey semi-sweet chocolate chips, festive M&Ms, and cheerful sprinkles.
- Old Fashioned Ginger Snaps: A classic holiday cookie that’s packed with warm spices and nostalgia.
- Cranberry Pistachio Shortbread Cookies: With bursts of sweet cranberries, crunchy pistachios, and a hint of orange zest, these buttery cookies are as beautiful as they are delicious.
Expert Tips
- Weighing Ingredients: For the most accurate results, weigh your ingredients using a kitchen scale. This ensures the perfect cookie texture every time.
- Use natural peanut butter: Look for peanut butter with no added oils or sugars for the best flavor and texture.
- Don’t overbake: These cookies should be soft and chewy. They’ll continue to set as they cool.
- Customize the colors: For other holidays, switch up the sanding sugar colors to match the occasion.
- Finishing Tip: Immediately press the Hershey’s Kiss into the center of the cookies while they’re still hot from the oven. This helps the chocolate set and creates those signature cracks around the edges.
Additions & Variations
- Swap the Chocolate: Try using different flavored Hershey’s Kisses like caramel, peppermint, or dark chocolate for a unique twist.
- Nut-Free Option: Substitute the peanut butter with sunflower seed butter to make the cookies allergy-friendly.
- Colorful Options: Use blue and white sanding sugar for a winter wonderland theme, or customize the colors for other holidays and celebrations.
- Sprinkle Fun: Add a sprinkle of edible glitter or a dusting of powdered sugar after baking for an extra festive touch.
- Mini Version: Use mini Hershey’s Kisses or chocolate chips to make bite-sized blossoms.
More Christmas Recipes
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Christmas Peanut Butter Blossoms
These Christmas Peanut Butter Blossoms are everything you want in a festive cookie: soft, chewy, full of peanut butter flavor, and topped with a sweet Hershey’s Kiss. The colorful sugar coating adds a fun, festive touch, making these cookies perfect for parties, gifting, or just indulging at home. They’re easy to make and even easier to love—the ultimate holiday treat!
Ingredients
- 3/4 cup (188g) natural peanut butter (only ingredients should be roasted peanuts and salt)
- 1/2 cup 1 stick; (113g) unsalted butter
- 2 teaspoons vanilla
- 2/3 cup (133 g) brown sugar
- 1/3 cup (67 g) white sugar
- 1 large egg
- 1 1/2 (195 g) cups flour
- 2 teaspoons cornstarch
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- granulated sugar, for rolling
- red & white sanding sugar, for rolling
- 26 unwrapped Hershey kisses
Instructions
- Cream the Butter and Peanut Butter: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the softened butter and peanut butter together on medium speed until smooth and creamy (about 1-2 minutes).3/4 cup (188g) natural peanut butter (only ingredients should be roasted peanuts and salt), 1/2 cup 1 stick; (113g) unsalted butter
- Add Sugars and Vanilla: Add the brown sugar, white sugar, and vanilla extract. Beat on medium speed until the mixture is light and fluffy (2-3 minutes).2 teaspoons vanilla, 2/3 cup (133 g) brown sugar, 1/3 cup (67 g) white sugar
- Mix in Egg: Add the egg and beat on low speed until just combined.1 large egg
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.1 1/2 (195 g) cups flour, 2 teaspoons cornstarch, 1/2 teaspoons baking soda, 1/2 teaspoon salt
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Form the Dough: Use a cookie scoop or spoon to portion out 1.7 tablespoons of dough (approximately 26 cookies). Roll each portion into a ball.
- Coat in Sugar: Roll each dough ball in one of the following sugars: granulated white sugar, red sanding sugar, or green sanding sugar. For a festive red, green, and white color scheme, roll about 8-9 dough balls in each color.granulated sugar, for rolling, red & white sanding sugar, for rolling
- Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the tops begin to crack.
- Add Hershey’s Kiss: Remove the cookies from the oven and immediately press a Hershey's Kiss into the center of each cookie. The cookies will crack slightly around the edges—this is normal!26 unwrapped Hershey kisses
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Allow the chocolate to set before serving or storing.
Did you make this recipe? Leave a comment below!
Notes
- Weighing Ingredients: For the most accurate results, weigh your ingredients using a kitchen scale. This ensures the perfect cookie texture every time.
- Use natural peanut butter: Look for peanut butter with no added oils or sugars for the best flavor and texture.
- Don’t overbake: These cookies should be soft and chewy. They’ll continue to set as they cool.
- Customize the colors: For other holidays, switch up the sanding sugar colors to match the occasion.
- Finishing Tip: Immediately press the Hershey’s Kiss into the center of the cookies while they’re still hot from the oven. This helps the chocolate set and creates those signature cracks around the edges.
Nutrition
Calories: 134kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 106mg | Fiber: 0.5g | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
