Peanut Butter Blossoms are the most popular Christmas cookie! These cookies are fun to make with kids and are always welcomed for cookie exchanges! These are fantastic cookies for peanut butter lovers and chocolate lovers alike!

My daughter Kate wants me to let you know she helped make these cookies. And not just the fun part where you unwrap the Hershey’s Kiss and gently press it into the middle of a warm cookie. She rolled these between her hands to make perfect little balls, and then rolled them in sugar for the perfect cookie texture.

I did some research on the internet to find out what the most popular Christmas cookie was, and these Peanut Butter Blossoms came out on top! (If you happen to be looking for some other Christmas cookie recipes, these two are EXTREMELY POPULAR: White Chocolate Candy Cane Drop Cookies, and Chocolate Orange Cookies.)

But back to our Peanut Butter Blossoms.

How to Make Peanut Butter Blossoms

There are lots of recipes for peanut butter cookies, but peanut butter cookies come in all different textures. Some are hard and crumbly. Some are soft, but flat. For this recipe, you need a soft, fluffy peanut butter cookie so you can sink a Hershey’s Kiss into the top and make those marvelous cracks these cookies are famous for.

First, you’ll mix up the dough. It will be pretty stiff, but we need it to really hold together and be able to withstand some hand-rolling. That’s why we’re going to chill the dough for half an hour or longer.

Once the dough is chilled a little, use a small cookie scoop to portion out the dough. Then pick up each scoop of dough and gently roll it between the palms of your hands so you smooth down any rough edges.

Now toss each ball of dough into a bowl of granulated sugar and roll it around until it’s all covered. (I tried this with raw turbinado sugar because I thought it would look cool. It did not. Please just stick to regular granulated sugar).

Then you’re going to bake these babies at 375 degrees F. The slightly-higher-than-normal oven temperature makes it so these cookies puff up quickly, but stay soft in the center.

Once you remove the cookies from the oven, wait about two minutes, and then press a Hershey’s Kiss in the center. Remove from the baking sheets and place on wire racks. Otherwise, the heat of the sheets will melt the Hershey’s Kisses. 

P.S. I tried using Hershey’s Hugs, because I wanted to be all fancy, but they melted and became sad puddles in the center of the cookies. If you use any type of white chocolate, wait until the cookies have cooled more before pressing them in the center).

This recipe adapted from Peanut Butter Blossoms on Foodtasia.

Peanut Butter Blossoms

Yield: 40

Prep Time: 20 minutes

Cook Time: 8 minutes

Chilling Time: 30 minutes

Total Time: 58 minutes

Peanut Butter Blossoms are the most popular Christmas cookie! These cookies are fun to make with kids and are always welcomed for cookie exchanges! These are fantastic cookies for peanut butter lovers and chocolate lovers alike!

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Ingredients

• 1/2 cup granulated sugar, plus extra for rolling
• 1/2 cup brown sugar, packed
• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Add the 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, and 1/2 cup peanut butter to a stand mixer or large mixing bowl. Using your stand mixer or a hand mixer, blend on medium speed until everything is creamed together and fluffy, about two minutes.
2. Add the egg and 1 teaspoon vanilla and mix well.
3. Add the 1 3/4 cup flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Blend on low speed just until all the flour is incorporated. Do not overmix.
4. Cover the bowl with plastic wrap and chill for at least 30 minutes.
5. When ready to bake, preheat your oven to 375 degrees F.
6. Unwrap about 40 Hershey's Kisses.
7. Use a small cookie scoop to portion out the cookie dough. Roll each ball of dough between the palms of your hands gently to smooth out any rough edges. Then put about 1/4 cup granulated sugar in a bowl and roll each ball of dough in the sugar.
8. Place on parchment-lined or silicone mat-lined baking sheets, with about two inches between each ball of dough.
9. Bake for eight minutes, just until cracks begin to form.
10. Leave on the baking sheets for about two minutes. Then remove from the baking sheets and place on wire racks to cool. Press a Hershey's Kiss into the middle of each cookie as soon as you remove it from the baking sheet. If your kisses are melting, you may need to wait a little longer.

Notes

I always use salted butter. If using unsalted butter, increase salt to 1/2 teaspoon.

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