I originally published this recipe in 2016 and have since added new photos, a video tutorial, and a few more success tips. Peanut butter blossoms are easily one of the best Christmas cookies on this planet because they’re (1) easy to make, (2) super cute, (3) peanut butter + chocolate, and (4) peanut butter + chocolate. (Have to list that twice!) This soft-baked-style peanut butter cookie is a tried and true favorite (you can even find the recipe in my cookbook, Sally’s Candy Addiction). This recipe has been well loved since I first published it—while small, these cookies pack a mighty peanut butter punch, and that’s what everyone loves about them!
What Makes These the Best Peanut Butter Blossoms?
Simple + straightforward recipe using the same base dough as my flagship peanut butter cookies recipe (note that today’s recipe uses 1 Tablespoon less flour) Mega peanut butter flavor Extra soft & thick Only 1 hour needed for dough chilling, so they’re relatively quick Rolled in granulated sugar for an extra sparkle—use colorful sanding sugars for a festive touch
Key Ingredients in Peanut Butter Blossom Cookies
Here’s what you need to make this classic Christmas cookie recipe. You can find the full printable recipe below.
Flour: We use all-purpose flour as the base of these peanut butter cookies. You may look at the recipe and wonder why there’s so little flour. Did you know that nut butters act as a binder and can actually replace some or all flour in cookie recipes? See these flourless almond butter cookies and flourless monster cookies. Using more flour will dry out the cookies, so stick with the recipe below. Baking Soda: Baking soda helps the cookies rise. Salt + Vanilla Extract: Use both salt and vanilla extract for flavor. Sugars: We use a combination of granulated sugar and brown sugar in this recipe. Both for sweetness, and brown sugar for extra softness. Egg: One egg binds everything together. Butter: Butter adds flavor and structure. Make sure you have proper room temperature butter before beginning. Peanut Butter: Peanut butter is the most important ingredient for peanut butter cookies. For best results, use processed peanut butter like Jif or Skippy—the same I recommend for my peanut butter balls and peanut butter chocolate chip cookies. Chocolate Kiss Candies: A necessity! This is the “blossom” part of these cookies.
And you have candy options! Instead of a Hershey’s Kiss, try a peanut butter cup or chocolate heart like I do in my peanut butter cup cookies and sparkle sweetheart cookies. Or fill with jam like in my peanut butter jam thumbprints.
These Step-by-Step Photos Will Help
You can find the full written recipe below, but let me walk you through these steps. These cookies are quick and simple—a welcome recipe during the busy holiday season. Make the dough. You’ll combine the dry and wet ingredients separately, and then together. Expect a very soft cookie dough: Chill the dough for at least 1 hour to help solidify it, which helps guarantee your peanut butter blossoms will hold shape in the oven. Cold dough is also easier to portion and roll. After the dough chills, roll into 1 heaping Tablespoon balls and then roll each in sugar or sanding sugar sprinkles: Bake the cookies and then cool them for 5 minutes before adding the chocolate candy.
Prevent the Hershey’s Kisses From Melting on Peanut Butter Blossoms
Press the candies into the center of each slightly cooled cookie. And then, here is my trick: Stick the peanut butter blossoms in the freezer to prevent the chocolate kiss candy from melting. This ensures the chocolate kiss stays nice and snug in the cute little peanut butter cookie. The refrigerator works too, but the freezer is most effective at preventing any melty problems. This also helps cool the cookies quicker so you can immediately hoard them for yourself. I mean… share with your family. My freezer usually doesn’t have room for a large baking sheet, so I place the slightly cooled cookies on a smaller tray or plate before placing in the freezer. This is the same process I use when I make red velvet blossoms, too!
Can I Make These Nut-Free?
For a nut-free version of this recipe, swap the peanut butter for sunflower seed butter or Biscoff spread. However, you’ll have better luck (and a tastier cookie!) if you make these sparkle sweetheart cookies and replace the Valentine’s Day heart candies with Hershey’s Kisses. Or try my candy cane kiss cookies or red velvet blossoms.
Other Classic Christmas Cookie Recipes
Gingerbread Cookies Christmas Sugar Cookies Spritz Cookies Butter Cookies and Chocolate Butter Cookies Snowball Cookies Peppermint Mocha Cookies Chocolate Crinkle Cookies Lace Cookies Chocolate Ginger Cookies Shortbread Cookies & Pinwheel Cookies Cranberry Orange Icebox Cookies
