Description of this recipe
Christmas Peanut Butter Blossoms are a festive twist on the classic peanut butter blossom cookie, perfect for holiday baking. These soft, chewy cookies combine the irresistible flavor of peanut butter with a sweet Hershey’s Kiss center, all dressed up in colorful sugars to add a touch of Christmas magic to your dessert table.
Why you will love this recipe
These cookies are a Christmas favorite for a reason! The combination of peanut butter and chocolate is always a winner, and the soft, melt-in-your-mouth texture is simply divine. The festive sanding sugars add a pop of color and sparkle that makes them perfect for gift-giving or serving at holiday parties. Plus, they’re incredibly easy to make, requiring only a few simple ingredients and steps. This recipe is sure to become a cherished tradition in your family.
Ingredients:
- 3/4 cup (188g) natural peanut butter (only ingredients should be roasted peanuts and salt)
- 1/2 cup (1 stick; 113g) unsalted butter, softened
- 2 teaspoons vanilla extract
- 2/3 cup (133 g) packed brown sugar
- 1/3 cup (67 g) granulated white sugar
- 1 large egg
- 1 1/2 cups (195 g) all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar, for rolling
- Red and white sanding sugar, for rolling
- 26 unwrapped Hershey’s Kisses
Preparation:
Step 1: Cream the Butter and Peanut Butter: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the softened butter and peanut butter together on medium speed until smooth and creamy, about 1-2 minutes.
Step 2: Add Sugars and Vanilla: Add the packed brown sugar, granulated white sugar, and vanilla extract to the peanut butter mixture. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for creating a light and airy cookie.
Step 3: Mix in Egg: Add the egg to the sugar and peanut butter mixture and beat on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 4: Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed, resulting in a more consistent cookie texture.
Step 5: Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Again, be careful not to overmix. The dough should be slightly sticky but still hold its shape.
Step 6: Form the Dough: Use a cookie scoop or spoon to portion out 1.7 tablespoons of dough (approximately 26 cookies). Roll each portion into a ball. Using a cookie scoop ensures that all the cookies are the same size, which helps them bake evenly.
Step 7: Coat in Sugar: Roll each dough ball in one of the following sugars: granulated white sugar, red sanding sugar, or white sanding sugar. For a festive red, white, and white color scheme, roll about 8-9 dough balls in each color. Coating the cookies in sugar not only adds sweetness but also creates a beautiful, sparkly finish.
Step 8: Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the tops begin to crack. Keep a close eye on the cookies while they’re baking, as they can burn easily.
Step 9: Add Hershey’s Kiss: Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. The cookies will crack slightly around the edges—this is normal! Pressing the Hershey’s Kiss into the cookies while they’re still warm ensures that it adheres properly.
Step 10: Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Allow the chocolate to set before serving or storing. Cooling the cookies on a wire rack prevents them from becoming soggy.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these cookies warm or at room temperature.
- Pair them with a glass of cold milk or hot cocoa.
- Package them in decorative tins or bags for gifting.
- Arrange them on a festive platter for holiday parties.
- Enjoy them as a sweet treat after dinner or as a midday snack.
Tips:
- Use softened butter for easier creaming.
- Don’t overmix the dough, as this can result in tough cookies.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling.
- Use parchment paper or silicone baking mats to prevent the cookies from sticking to the baking sheets.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cookies in an airtight container for up to 2 months.
- Get creative with the sanding sugars! Use different colors and combinations to create unique and festive cookies.
- For a richer flavor, use dark chocolate Hershey’s Kisses.
- Add a pinch of sea salt to the top of each cookie for a sweet and salty twist.
- Experiment with different extracts, such as almond or peppermint, for a unique flavor profile.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes
Nutritional Information: (Per cookie, approximate)
Calories: 150
Protein: 3g
Sodium: 75mg
Conclusion
Christmas Peanut Butter Blossoms are a delightful and festive treat that will bring joy to your holiday celebrations. With their soft, chewy texture, irresistible peanut butter flavor, and sweet Hershey’s Kiss center, these cookies are sure to be a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to bake up a batch of these delicious Christmas classics!
Questions and Answers:
- Can I use a different type of nut butter?
- Yes, you can substitute almond butter, cashew butter, or sunflower seed butter for the peanut butter. Keep in mind that the flavor and texture of the cookies may vary slightly.
- Can I make these cookies ahead of time?
- Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply bring the dough to room temperature and follow the recipe as directed. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
- What if I don’t have cornstarch?
- If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour. However, the cookies may be slightly less tender.
- Can I use regular peanut butter instead of natural peanut butter?
- Yes, you can use regular peanut butter, but the cookies may be slightly sweeter and have a slightly different texture. Natural peanut butter typically has a more intense peanut flavor and a slightly drier texture.
- How do I prevent the Hershey’s Kisses from melting too much?
- To prevent the Hershey’s Kisses from melting too much, make sure the cookies are not too hot when you press them into the cookies. You can also place the cookies in the refrigerator for a few minutes after adding the Hershey’s Kisses to help them set.
