Classic Peanut Butter Blossom Cookies – soft peanut butter cookies rolled in festive red and green sugar, baked until golden, and finished with a Hershey’s Kiss. These Peanut Butter Blossoms are a simple, traditional Christmas cookie that’s easy to make and always a hit.
When I think of holiday baking, these soft Peanut Butter Blossom cookies are among the first that come to mind. They were a staple in my childhood kitchen and remain a favorite for their tender texture and nostalgic flavor. Paired with other classic cookies, they always bring back warm memories.
These cookies use simple pantry ingredients and require minimal effort, making them a great choice for holiday cookie trays or last-minute baking. While you can make them anytime, they’re especially popular at Christmas thanks to the red and green sugar coating and the festive presentation.
Peanut Butter Blossom Dough
Begin by preparing the dough. Below is a concise overview; full ingredient amounts and details are in the recipe card further down.
- Combine creamy peanut butter and softened unsalted butter.
- Add the sugars – brown sugar and granulated sugar.
- Beat in the egg and vanilla extract.
- Sift the dry ingredients – all-purpose flour, baking soda, and salt.
- Mix the dry into the wet until just combined.
- Chill briefly in the refrigerator for about 10 minutes to firm the dough slightly.
To Make Peanut Butter Blossoms
- Scoop about 1 tablespoon of dough per cookie.
- Roll each portion into a ball.
- Coat the ball in red or green colored sugar for a festive look.
- Place the dough balls on a parchment-lined baking sheet and bake.
- Immediately after removing from the oven, gently press an unwrapped Hershey’s Kiss into the center of each cookie.
- Allow to cool and enjoy.
For a seasonal touch, roll the cookie dough in red and green sugar instead of plain granulated sugar. These cookies require only about 8–10 minutes in the oven, so they bake quickly and are ideal when you want a fast batch of holiday treats.
With the holidays approaching, these Peanut Butter Blossoms are a reliable recipe to add to your cookie lineup. They’re easy to make, easy to share, and always popular at gatherings. Make a batch to start the season—your cookie tray will thank you.
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Peanut Butter Blossom Cookies
Ingredients
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 48 Hershey’s Kisses unwrapped
- Red and green colored sugar found in the baking aisle
Instructions
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Preheat oven to 375°F. Unwrap the Hershey’s Kisses and line baking sheets with parchment paper.
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In a large bowl, beat together 3/4 cup creamy peanut butter and 1/2 cup softened unsalted butter until smooth.
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Add 1/2 cup brown sugar and 1/2 cup granulated sugar and mix until combined.
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Beat in 1 large egg and 1 teaspoon vanilla extract.
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In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
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Gradually add the dry ingredients to the peanut butter mixture and mix until just combined. Chill the dough for 10 minutes to firm it slightly.
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Scoop dough by tablespoon and roll into 1-inch balls.
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Roll each ball in red or green colored sugar until evenly coated.
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Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 8–10 minutes, or until edges are lightly golden. The centers should still be soft.
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Immediately after removing from the oven, press an unwrapped Hershey’s Kiss into the center of each cookie.
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Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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Yields about 3–4 dozen cookies, depending on size.
Recipe adapted from Hershey’s