Christmas Peanut Butter Blossoms

5 from 1 vote

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!

Prep Time10

Cook Time12

Cool Time5

Total Time27

Course: Dessert

Cuisine: American

Servings:

Author: Brianna May

Equipment

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.

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