Peanut Butter Blossoms are the perfect Hershey's Kiss cookies to bake this holiday season. They bring together the classic flavors of peanut butter and chocolate in every bite.
These soft and chewy Christmas cookies are a festive favorite, ideal for sharing at holiday gatherings or enjoying with loved ones.
Not only are these Peanut Butter Blossoms perfectly balanced cookies that stay soft even after cooling, but they are also:
- Fuss-Free: The recipe comes together in just one bowl, saving time and cleanup.
- No Chilling or Rolling: Mix, scoop, and bake—no extra steps required.
- Festively Customizable: Make them Christmas-ready by rolling in sanding sugar or topping them with festive chocolates.
A quick, easy, and versatile recipe perfect for the holiday season!
Ingredients
Ingredient Notes:
Peanut Butter
- Use smooth peanut butter for the best texture, as it blends easily into the dough.
- Natural peanut butter can be used, but ensure it's well-stirred and not too oily to avoid altering the consistency.
Butter
- Opt for unsalted butter to control the salt level in the recipe.
- Make sure the butter is softened at room temperature for easy creaming with sugar.
Sugars
- Granulated sugar gives the cookies structure and a slight crispness on the edges.Brown sugar adds moisture and enhances the chewy texture.
All-Purpose Flour
Measure carefully to avoid a dense dough. Fluff the flour, spoon it into the measuring cup, and level it off with a knife.
Hershey’s Kisses
- Classic milk chocolate Kisses are traditional, but you can use dark chocolate or seasonal chocolates for a festive twist.
- Add the chocolate immediately after baking so it melts slightly and adheres to the cookie.
Optional Sanding Sugar
Roll the dough balls in sanding sugar for a sparkling, festive finish. Use red or green for a Christmas theme!
Step-by-Step Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, beat softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes until smooth and creamy (image 1).
Add peanut butter and vanilla extract, then beat again until fully combined (image 2).
Add the egg and beat well until the mixture is light and fluffy (image 3).
Gradually add the dry ingredients - flour, baking soda and salt to the butter mixture and fold until a soft dough forms (image 4).
Scoop out 1 tablespoon of dough, roll it into a ball, and coat it with granulated sugar (images 5 and 6).
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 7–9 minutes until the edges are set but the centers remain soft (image 7).
Remove the cookies from the oven and immediately press a Hershey’s Kiss or other chocolate onto the center of each cookie (image 8).
For a festive touch, roll the dough in colored sanding sugar before baking or use melted chocolate shaped in Christmas silicone molds as a topper.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage instructions
- At Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
- In the Refrigerator: If you prefer a firmer texture, store the cookies in an airtight container in the fridge for up to 1 week.
Make Ahead Instructions:
- Prepare the Dough Ahead: Mix the cookie dough, roll it into balls, and refrigerate for up to 2 days in an airtight container. When ready to bake, roll the dough balls in sugar and bake as directed.
- Freeze Cookie Dough: Roll the dough into balls, freeze them on a baking sheet until firm, and store them in a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Bake in Advance: Bake the cookies as per the recipe, let them cool completely, and store them in an airtight container. They stay fresh for up to 5 days at room temperature or up to 1 week in the fridge.
- Add Chocolate Last Minute: If making ahead, you can bake the cookies without pressing in the chocolate. Before serving, warm the cookies slightly in the oven (around 150°C for 2–3 minutes) and press the chocolate on top while warm. This ensures the chocolate looks freshly added.
These steps make holiday baking stress-free and convenient!
Best TIps:
- Use room-temperature butter, eggs, and other ingredients for smoother mixing and consistent baking results.
- Unwrap all the Hershey’s Kisses beforehand and keep them ready to save time.
- Press a Kiss onto each cookie immediately after they come out of the oven, while the cookies are still hot and soft.
- Do not beat the butter and sugar for too long to avoid incorporating too much air, which can cause the cookies to spread while baking.
Christmas Peanut Butter Blossoms
Turn your classic peanut butter blossoms into a festive holiday treat with a few simple tweaks! Roll the cookie dough balls in red or green sanding sugar before baking to add a sparkle of Christmas cheer.
For a creative and budget-friendly option, melt chocolate and pour it into Christmas-themed silicone molds (like stars, trees, or snowflakes).
Once set, gently place the molded chocolates on top of the warm cookies after baking.
These small changes not only make the cookies more festive but also allow you to customize them for the holiday season without stretching your budget.
Frequently Asked Questions
Yes, but the texture of the cookies will be slightly different due to the peanut pieces.
This could be due to overbeating the butter and sugar, using overly softened butter, or not measuring the flour accurately.
Not for this recipe, but if your kitchen is very warm or the dough feels sticky, a quick 15-minute chill can help.
Press the Kisses onto the cookies after baking, not before, and let them set at room temperature until firm.
Slight cracking is normal and part of their charm. However, overbaking or a dry dough can exaggerate the cracks.
Related Recipes
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Super Soft Peanut Butter Blossoms for Christmas
Ingredients
- 1/2 cup (113 gms) Butter softened
- 1/2 cup (100 gms) Sugar
- 1/2 cup (110 gms) Brown Sugar packed
- 1/2 cup Peanut Butter smooth
- 1 tsp Vanilla
- 1.5 cups (180 gms) Flour/Maida
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Sugar for rolling the dough
- 30 Hershey's Kisses
Instructions
- Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until well combined.
- Add peanut butter and vanilla extract, and beat until smooth.
- Mix in the egg and vanilla and beat until fully incorporated.
- Gradually add the dry ingredietns - flour, baking soda and salt to the wet mixture and fold until a dough forms.
- Scoop out 1 tablespoon of dough, roll into a ball, and coat with granulated sugar.
- Place the dough balls 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are set.
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Softened Butter: Use softened, not melted butter, for the perfect texture.
- No Overmixing: Beat the butter and sugars just until combined to avoid spreading issues.
- Toppings: Use festive chocolates, mini Reese’s Cups, or even molded chocolate shapes instead of Hershey’s Kisses for variety.
- Festive Touch: Roll dough balls in sanding sugar before baking to add a holiday sparkle.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Make Ahead: Freeze pre-rolled dough balls and bake directly from frozen, adding an extra minute of bake time if needed.
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