Classic Peanut Butter Blossoms cookies. An easy Christmas cookie recipe that’s tradition to serve on our annual holiday cookie platters and trays. Soft and chewy peanut butter cookies with Hershey’s kiss chocolate candy baked into the center.
BEST ever Chewy peanut butter blossom cookies with Hershey’s milk chocolate kisses. These Peanut Butter Blossoms are a classic soft Christmas cookie recipe that our family has been making for decades. You’ll always find these Christmas peanut butter blossom cookies on a cookie tray or in a Christmas cookie exchange package.
The best Peanut Butter Blossoms are soft and chewy and just melt in your mouth. They are easy to make and use traditional peanut butter cookie ingredients. These cookies are among my all-time favorite traditional Christmas cookie and it makes the list year after year. Also among my favorite are these Pecan Snowballs. You’ll find these cookies made the list for the 15 Most Popular Christmas Cookie Recipes.
HOW TO MAKE PEANUT BUTTER BLOSSOMS
- Whisk together flour, cornstarch, salt, and baking soda.
- Cream butter, peanut butter, brown sugar, granulated sugar.
- Beat in eggs, milk, vanilla extract.
- Mix in dry ingredients.
- Chill cookie dough; 5 hours or overnight.
- Bake in 375°F oven for 8 minutes.
- Place chocolate kiss candy in the center of the cookie.
- Bake in oven 3 minutes.
- Allow to cool before transferring to cooling rack.
PEANUT BUTTER BLOSSOMS
■ PEANUT BUTTER: Use smooth peanut butter for this recipe. I like to use Skippy because it’s my favorite. Use your favorite brand of peanut butter, too.
■ CHOCOLATE CANDY: Hershey’s chocolate kiss candy is the perfect surprise in each bite. I unwrap them all and place in a bowl before I start scooping cookies. That way, everything is ready to use.
■ BUTTER: During the holiday season, it’s important to use quality ingredients like real butter. I like to use Land of Lakes butter. It has less water content than other generic brands which means that the texture of the cookies bake nice and soft and don’t spread as much.
■ FLOUR: Just the right ratio of fat and flour in this recipe allows these cookies to bake up soft and chewy and not hard.
■ SUGAR: Both brown sugar and granulated sugar are used in my blossoms cookie recipe.
Making Christmas cookies takes me back to baking in the kitchen with my mom. We’d bake dozens and dozens of cookies starting after Thanksgiving for the many Christmas parties my parents would host at their house starting in December.
Every year, we’d make a variety of classic Christmas cookie recipes. My favorites were always the holiday sugar cookies with icing, Gingerbread Cookies, and these easy Peanut Butter Blossom cookies. Over the years, I’ve shared a small amount of our classic Christmas recipes. It’s going to take me years to cover all the traditional recipes we’d make plus modern holiday recipes I’ve put my own twist on.
Every year, I always come back to tried and true holiday recipes to make for friends and family holiday parties. Classic blossoms always make an appearance because they are easy to make and everyone has had them before. I think we all grew up with these peanut butter cookies with chocolate kisses which is why we always come back year after year to make them again.
As I’ve gotten older, I prefer a lot of my cookies to be soft, chewy, and buttery and these chewy peanut butter cookies do not disappoint. Plus, my peanut butter blossom recipe only has 100 calories in each cookie! This is a Christmas holiday cookie recipe I can stand behind! The touch of milk chocolate candies in each bite with sugary and salty peanut butter is the perfect combination. I can pop these cookies into my mouth like no other!
Freezing Baked Peanut Butter Blossom Cookies
If you plan on baking the peanut butter kiss cookies a head of a holiday party, simply place them on a parchment paper lined cookie sheet and pop them in the freezer. Flash freeze the baked cookies by leaving them in the freezer for 30 minutes then transport the partially frozen cookies to a freezer safe bag. When ready to serve, simply take them out of the freezer and spread them out onto a clean surface 60 minutes before serving.
My favorite thing to do this time of year is to bake. It reminds me that no matter how far away from home I am, that home is right here with me — even if it’s only me in the kitchen, I always find happiness taking part in our family Christmas cookie recipe baking tradition.
If you’re looking for a classic peanut butter cookie this Christmas holiday season, you can’t go wrong with chocolate kiss cookies. These cookies are sweet, buttery, nutty, and have a milk chocolate kiss that just melts in your mouth. Plus, Peanut Butter Blossoms are so easy to make and everyone loves them! If you’re looking to bring a classic Christmas cookie recipe to a holiday party, these peanut butter chocolate cookies are the BEST ever!
Classic Christmas Cookie Recipes
For more CHRISTMAS COOKIE RECIPES, try these Pecan Snowballs, Whipped Shortbread Cookies, Gingerbread Thumbprint Cookies, and these Chocolate Crinkle Cookies. For a classic Christmas cookie recipe, try these Peanut Butter Cup Cookies, Spritz Cookies or these Italian Christmas Cookies.
Peanut Butter Blossoms
- 2¼ cups minus 1 tablespoon all-purpose flour
- 1 tbsp cornstarch (or 1 tbsp flour)
- ½ tsp salt
- 1½ tsp baking soda
- 6 oz unsalted butter, at room temperature (1½ sticks)
- ¾ cup smooth peanut butter
- ¾ cup granulated sugar (plus more for rolling)
- ¾ cup packed light brown sugar
- 2 large eggs
- 1½ tbsp milk
- ½ tbsp vanilla extract (use 2 teaspoons if you'd like)
- 60 chocolate kisses (prepared and unwrapped)
- In a medium bowl, whisk together all-purpose flour, cornstarch, salt, and baking soda; set aside.
- In a bowl fit with a mixer, cream butter, peanut butter, granulated sugar, and brown sugar; about 5 minutes.
- Mix in eggs, one at a time.
- Mix in milk, and vanilla extract until combined; about 2 minutes.
- Slowly beat flour mixture into wet ingredients. Mix just until incorporated.
- Cover bowl with plastic wrap. Refrigerate 5 hours or overnight.
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease.
- Using a cookie scoop ( I used 3/4 tablespoon scoop ) scoop dough. Roll into ball then roll into a bowl with granulated sugar. Place on baking sheet. TIP: If dough balls are any smaller or larger, baking time may need to be adjusted by a few minutes.
- Bake in oven for 8 minutes.
- Remove baking sheet. Place chocolate kiss in center of cookie. Return to oven for 3 minutes.
- Allow cookies to cool then transfer to a cooling rack. Store in an airtight container once cool.