It’s officially the week of Christmas, and this Peanut Butter Blossom cookie recipe is about as classically Christmas as a cookie recipe can get! I adore peanut butter, and when you add in a milk chocolate Hershey Kisses, it becomes all sorts of peanut butter + chocolate magic.
I had a sugar cookie and candy cane kiss version slated for this season, but alas, I needed to back-burner it. Sometimes that happens, as we can’t do everything. But I think I need to resurrect it for Valentines … the colors will definitely go with the red and white of the love holiday, so stay tuned for that beauty to come.
This peanut butter blossom cookie recipe uses butter. Now some people swear that shortening makes the best, most soft, tasteful peanut butter cookies. I am not those people. I am an ALL BUTTER, ALL THE TIME sort of people. And truly I think butter trumps shortening every single time. YES… even in pie crust. Gasp. But truly, I just love butter.
Butter aside (or on the side… ha), these cookies are incredibly soft, flavorful, and remain so even the next day. Some PB cookies harden up pretty quickly, but I left these on the counter and forgot to cover them (my bad) and they were still delightful the next day. Can you imagine how much more wonderful they’d have been if I’d remembered to toss them in some Tupperware? Yeah. Much MUCH MORE.
What you’ll need for this Peanut Butter Blossom Cookie Recipe:
Salted Butter (I use Kerrygold)
All Natural Creamy Peanut Butter (only peanuts and salt, or simply peanuts. My favorite is this one by Adams)
Granulated Sugar
Dark Brown Sugar (light or golden would work too)
A Large Egg
Pure Vanilla Extract
All Purpose Flour
Baking Soda
Salt
Hershey Kisses (in milk chocolate)
Gluten Free Option
I always like to point out that my recipes are all easily made dairy and gluten free by two very simple 1:1 substitutions that I’ve used and love. Try Bob’s Red Mill Gluten Free Flour and Miyokos plant based vegan butter for amazing subs in these cookies!
Dough Tips
Your dough should be very soft, but moldable and able to roll into small balls (and then into some graduated sugar before baking). If for some reason you find that your dough is sticky, simple add some flour by one tablespoon increments, and mix until it is no longer sticky.
Tag me if you make them, and have a very Merry Christmas!
#HHBBAKES
XO,
Heather
Other Popular Holiday Cookie Recipes
Double Dark Chocolate Chip Peppermint Sandwich Cookies
Homemade Oreo Cookies with Oreo Buttercream
Peanut Butter Blossoms, HHB Edition
Ingredients
- ½ cup {I stick} salted butter, softened
- ½ cup all natural creamy peanut butter
- ¼ cup sugar
- ½ cup dark brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Granulated sugar, for rolling
- Hershey’s kisses, unwrapped
Instructions
- Preheat oven to 375°.
- Cream butter, peanut butter, and sugars together until light and fluffy, about 30 seconds.
- Add egg and mix well.
- Add vanilla extract, flour, baking soda, and salt. Mix until all ingredients are well incorporated.
- Roll into 1”-1 ½” balls, and toss each in the granulated sugar. Bake for 8-10 minutes, or until lightly golden on the outside.
- Immediately press a Hershey kiss into each cookie, allowing to cool completely. Remove to wire rack and store in an airtight container at room temperature for up to three days. Makes about 40-45 cookies. Enjoy!
Leave a Comment