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Simple, classic and iconic, these peanut butter blossoms are Christmas baking at it’s best! They are soft & chewy (and stay that way!), coated in crackly, sparkling sugar, and have a chocolate Hershey’s Kiss in the center of each cookie. They are one of our all-time favorite Christmas cookies!
When it comes to Christmas cookies, these are the first to be made in our house, every single year. Who doesn’t love a classic, perfect peanut butter blossom after all?
They are soft & chewy with a crackle of sugar that each ball of cookie dough is rolled in just before baking and the Hershey’s Kiss provides the ultimate chocolate/peanut butter combination.
We are especially crazy for them when the cookies are still warm and the chocolate gets all melted from the heat of the cookie before it sets up again.
I’m not really sure when or why or how peanut butter blossoms came to be associated with Christmas since there is nothing inherently Christmas-y about them in terms of how they look or having seasonal flavors. But they certainly are perfect for taking to a cookie swap or leaving out for Santa on Christmas Eve.
We will for sure be making more batches of these before December is over!
My tips for this recipe are more like un-tips. Like, there are no finicky steps for creaming this or that, even though other peanut butter blossom recipes might tell you to do so.
Honestly, this is one of the only recipes where I literally put all the ingredients in a bowl all at the same time, and then turn on the blender and let it do it’s job for a minute or two.
I don’t cream the butter and peanut butter or gradually add in the sugar. I don’t scrape the sides of the bowl. I don’t gently stir in the flour or chill the dough or any other nonsense.
These cookies just plain don’t need any of that fussing. My mixer does a good job of combining everything together into a nice, smooth dough and then I just use my hands to roll that dough into small balls.
That’s my one concession to any sort of particular instruction – you want to keep the balls of dough very small so that your peanut butter cookie to chocolate Hershey’s Kiss ratio is good. A tablespoon, maybe a tablespoon and a half, of dough is just right for small, perfect peanut butter blossoms that have the ultimate peanut butter to chocolate ratio.
It seriously could not be easier to make perfect, soft & chewy peanut butter blossoms that stay that way for at least a few days (you know, assuming they last that long in your house. But they won’t).
It’s especially helpful to have little helpers who unwrap Kisses for you but be warned, they might start sneaking chocolates into their mouths when they are supposed to be setting them aside for cookies.
If you are looking for other cookie ideas for Christmas, I’ve got you covered with lots of delicious options! You might always want to try these chocolate dipped toffee pecan shortbread cookies, toffee oatmeal chocolate chip cookies, or consider trying something a little different with these double lemon glazed cookies.
More Christmas Cookie Recipes You’ll Want On Your Cookie Platters
- Soft & Chewy Gingerbread Men Cookies
- Soft & Chewy Molasses Cookies
- Double Chocolate Crinkle Cookies
- Mexican Wedding Cookies [aka Russian Tea Cakes]
- Toffee Pecan Shortbread Cookies
- Authentic Italian Pizzelle Recipe
- Oatmeal Rolled Sugar Cookies
- Fresh Cranberry Shortbread Bars
- Toffee Oatmeal Chocolate Chip Cookies
Perfect Peanut Butter Blossoms
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 unwrapped Hershey’s Kisses a little less than one bag
- Extra 1/4 cup sugar for rolling
- Preheat oven to 375 degrees. Unwrap the Hershey’s Kisses.
- Combine all ingredients except the Hershey’s Kisses and extra rolling sugar in the large bowl of a stand mixer. Mix well until combined.
- Scoop out small, tablespoon size amounts of dough and roll into balls between your palms, then roll each ball in the extra sugar in a shallow bowl. Place on a baking sheet spaced an inch or two apart, then bake for 8 to 10 minutes. Don’t let these overbake – I almost always pull them out at the 8-9 minute mark.
- Immediately upon removing the cookies from the oven, gently press an unwrapped Hershey’s Kiss in the center of each cookie. It will melt from the heat of the cookie and then eventually harden again as the cookies cool completely.