Peanut Butter Blossom Cookies (2024)

These classic Peanut Butter Blossom Cookies are one of my most popular Christmas cookies ever. These delectable cuties are slightly chewy, packed full of extra peanut butter flavor, and topped with a dark chocolate kiss.

These cookies, along with myButtery Pecan Snowball CookiesandPeppermint Chocolate Thumbprint Cookies,make such an awesome presentation for your holiday cookie trays.

Have you started planning your Christmas cookie trays? If not, you had better hurry. Christmas is just a few weeks away. These scrumptious Peanut Butter Blossoms are a must-make for all my cookie-loving friends and neighbors. They are easy, quick to come together, and the ultimate loved classic Christmas cookie.

How to make Peanut Butter Blossoms

First, in a medium bowl, combine your flour, baking soda, baking powder, and salt. Then, using a stand mixer with a paddle attachment or an electric hand mixer on medium speed, cream the butter, sugars, and peanut butter until light and fluffy. Add the egg and the vanilla to the butter mixture and mix just until incorporated. Reduce the speed to low and add the dry ingredients to the wet ingredients in several increments mixing until combined. Scrape down the bowl and beaters as needed.

Then, refrigerate the cookie dough for a couple of hours. Roll the dough into about three-quarters to one-inch balls or one rounded tablespoon. Roll the balls in granulated sugar and place the dough balls on cookie sheets lined with silicone mats or parchment paper. Bake until very lightly browned. When you remove the cookies from the oven, top them with a chilled kiss. I usually pause for about one minute, and then I gently press it into the center of the cookie ever so slightly. Let the cookies fully cool on a wire rack before stacking in layers on a cookie platter as the chocolates are soft for a little while.

Do you have to use dark chocolate kisses on Peanut Butter Kiss Cookies?

No, you most certainly do not, although they are my favorite. They are absolutely delicious. The traditional kiss for these peanut butter cookies has always been the milk chocolate kiss. Other fun kisses to try would be hugs, hot cocoa, and even caramel kisses or mini peanut peanut butter cups. Have fun with it! After all, it is almost Christmas!

Why you should always run a cookie practice run!

I always advise people to cook one or two cookies to establish optimum baking time. There are always slight variations in the size of people’s cookies, oven temperatures, and placement in the oven. Running a practice run gives you a chance to get it all correct before loading a whole sheet. In addition to that, if the cookie spreads too much on the practice run, you have the opportunity to chill the dough a little longer.

Recipe notes and helpful tips

• Before you start your cookies, place the Hershey Kisses in the freezer. This helps them keep their original shape when placed on top of the hot cookies.
• Use creamy peanut butter for these cookies because it works so much better. These are small cookies, and chunks of peanuts just won’t work.
• Plan ahead, as this dough needs to be refrigerated for a couple of hours.
• Place the cookie on the sheet about two inches apart. They don’t rise or spread a whole lot, but the hot oven air needs to able to flow between the cookies.
• If you have time, do a test run with one or two cookies. It really helps to establish baking time.
• Unwrap your chocolate kisses right before your cookies are done. That way, you will be ready to go. I pause for about one minute before I put the chocolates on to prevent them from melting. I am usually unwrapping the last few kisses.
• These cookies must cool completely before being stacked because the chocolate kiss gets quite soft. It will harden again, but it can take several hours.
• Substitute different flavor kisses like dark chocolate, white chocolate, milk chocolate, or mini peanut butter cups.
• These cookies can be frozen for four to six weeks. I don’t like to go much further than that because of the chocolate. Simply double wrap in freezer bags and place in a sturdy container. The dough can be double-wrapped and frozen for two months.
• Store baked cookies in an airtight container for up to one week.

These delectable Peanut Butter Blossom Cookies are simple to make, picture-perfect, and loved by generations. Put the ingredients on your shopping list today and wow your family and friends for the holiday. Merry Christmas, everyone! I hope you have an absolutely fabulous holiday.

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