When I think of what to include in a Christmas cookie box, Peanut Butter Blossoms are always one of the first cookies I think of. They're the quintessential Christmas cookie! Made with peanut butter and Hershey's Kisses on top, they are soft, chewy, and super easy to make!
About This Recipe
This is a super late post! I didn't have enough time to post this before Christmas because my wife and I went to visit my sister's family in San Fransisco, and we also hosted a few family dinners right before Christmas, so we were super strapped for time!
But before Christmas, we made cookie boxes for all our friends and family, and they were a huge hit! Each box had thumbprint cookies, molasses cookies, peppermint chocolate cookies, and these peanut butter blossoms. My brother said the peanut butter blossoms were his second favorite in the box (everyone loved the thumbprint cookies the most ๐).
Peanut Butter Blossoms are essentially peanut butter cookies with a Hershey's Kiss on the top. So, if you like peanut butter cookies, you'll love this recipe!
The Hershey's Kisses are pressed onto the cookies AFTER the cookies are baked. It's super important to freeze the cookies for about 10 minutes after pressing the chocolate to prevent the chocolate from melting. I have tried skipping the freezing, and the chocolate always melts, so don't make the same mistake as me.
Key Ingredients
For this recipe, you will need all-purpose flour, baking soda, salt, unsalted butter, packed brown sugar, granulated sugar, one large egg, creamy peanut butter, vanilla extract, and Hershey's Kisses candies.
For the peanut butter, I highly recommend using processed peanut butter. I don't recommend the natural kind (the one where the oil separates) because it can make the cookies dry, especially if the peanut butter hasnโt been mixed well or if youโre using the leftover bit at the bottom of the jar, which is always dense and drier.
Instructions
STEP 1: Combine the flour, baking soda, and salt in a small bowl.
STEP 2: Add the butter, brown sugar, and granulated sugar to a stand mixer fitted with the paddle attachment. Mix for 3 minutes until pale and creamy. If your butter does not get pale and creamy, it is probably too cold. Just keep creaming at a high speed which will warm it up.
STEP 3: Mix in the egg, vanilla, and peanut butter.
STEP 4: Mix in the flour until a dough forms. The dough will be very sticky. Cover the bowl with plastic wrap and chill for 1 hour. After 1 hour, the dough will be much easier to handle.
STEP 5: Using your hands, shape the dough into 1-tablespoon balls. Roll each ball in the sugar and place on a parchment-lined baking sheet.
STEP 6: Bake for 11-13 minutes until the tops are cracked and the edges are crisp. Remove the cookies from the oven and let them rest in the pan for 5 minutes.
STEP 7: Press a chocolate kiss into the center of each cookie. Transfer the cookies to a plate and freeze for 10 minutes. This will prevent the chocolate from melting. After that, the cookies are ready to be eaten or packed into cookie boxes!
๐ Recipe
Peanut Butter Blossoms
Ingredients
- 1 ยผ cups all-purpose flour (5.5oz/155g)
- ยฝ teaspoon baking soda
- ยผ teaspoon salt
- ยฝ cup unsalted butter (4oz/113g)
- ยฝ cup packed brown sugar (3.5oz/100g)
- ยผ cup granulated sugar (1.8oz/50g)
- 1 large egg
- ยพ cup creamy peanut butter (6.5oz/185g)
- 1 teaspoon vanilla extract
- 24 Hershey's kiss candies (unwrapped)
For rolling
- โ cup sugar
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Using either a hand beater or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar on high speed for 3 minutes until pale and creamy. Beat in the egg, then mix in the peanut butter and vanilla until combined. Gradually add the dry ingredients on low speed until the dough comes together. Cover the bowl with plastic wrap and chill for 1 hour.
- Preheat the oven to 350ยฐF and line two baking sheets with parchment paper.
- Using your hands, shape the dough into 1-tablespoon balls. Roll each ball in sugar and place on the baking sheet. Leave about 3 inches of space between each cookie.
- Bake for 11โ13 minutes until the tops start to crack slightly. Remove from the oven and let the cookies rest in the pan for 5 minutes.
- Press a chocolate kiss into the center of each cookie. Transfer the cookies to a plate and freeze for 10 minutes. This will prevent the chocolate from melting. After that, the cookies are ready to be eaten or packed into cookie boxes!
- The cookies will stay fresh for up to one week at room temperature or 2 weeks in the fridge.
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