Peanut Butter Blossoms are a perfect anytime cookie made into a Christmas cookie when you add some festive flair by rolling them in colored sugar. This cookie recipe starts with a mix so it comes together super fast and is a time-tested crowd-pleaser cookie. This post contains affiliate links.
Peanut Butter Blossoms are my husband’s all time favorite cookie. When we first met I wanted to impress him with my cooking abilities, so I tried the fussiest of fussy peanut butter blossom cookie recipe I could find — I think it involved lard. (P.S. if ever there was a food in need of a serious rebrand, it’s lard. How about “savory cooking fluff”? I mean c’mon, people.) Then one Christmas I was very pregnant and very tired. Shout-out to all those pregnant women who are ethereal and glowing. I was just large and in charge and tired. I grabbed a Betty Crocker peanut butter cookie mix and popped a few Hershey’s kisses on top and called it a day. My husband LOVED it and raved about how it was the best Peanut Butter Blossom he’d ever had. So that’s how I’ve made them since and always will! Fussy recipes are only worth the extra effort if they’re actually worth the extra effort, you know what I’m saying? 🙂
Peanut Butter Blossom Cookie How-to
So easy peasy — like as easy peasy as you get here. Grab your peanut butter cookie mix and prepare it per the package directions. Grab your cookie scoop and give the balls of dough a little roll in some regular sugar or colored sugar. I like to get really literal with my holiday desserts. Like if it’s not sparkling with red sugar, can we be sure people will know it’s a Christmas cookie and not just some everyday cookie? Hehe.
Just scoop and roll them around until they’re coated. I used red sanding sugar and just regular sugar here too. I haven’t had luck with green sanding sugar looking good on the baked cookie front. Like it takes on a weird “Swamp Thing” vibe ~ doesn’t exactly fit with the Christmas theme. Or it doesn’t fit with any Christmas theme I want to be a part of.
Pop the cookie dough balls onto a baking sheet. I have fantastic luck with a silicone baking mat and an Air Bake cookie pan. These cookies don’t spread too much, so they don’t need a ton of room. Bake them up at 350° for about 10 minutes.
Peanut Butter Blossoms Hershey’s Kiss Time
Right when you pull them out of the oven, gently press an unwrapped Hershey’s kiss into the center of the cookie. After I get all the Hershey’s kisses placed, I like to pop the cookie sheet in the fridge to help firm the kisses back up. Especially in a kitchen with the oven cranking, sometimes the chocolate stays too soft and makes it hard to store them.
That’s it! Pop them out of the fridge and serve them right away or keep them in an airtight container to bring along for all your Christmas cookie/holiday treat needs. These cookies are also super freezer friendly, so they’re easy to make up ahead if you like to work on your Christmas cookie stock a little at a time.
Here are the Peanut Butter Blossoms taking a little photo opp with their BFF’s, the Hot Chocolate Cookies. Cookies for Santa are ready!
Looking for some more Christmas cookie options that start with a cookie mix? Check out Hot Chocolate Cookies or Mint Sugar Cookies with a mug of Freezer Creamy Coffee Mix. Yum! What are your favorite Christmas cookies? I’d love to hear in the comments!
- 1 Peanut Butter Cookie mix, prepared (I used Betty Crocker)
- 25 Hershey's kisses, unwrapped
- Colored sugars, optional
- Prepare the Peanut Butter Cookie mix per package directions
- Use a cookie scoop and place balls in sugar or colored sugar if desired (very recommended though!) and roll to coat
- Bake at 350° for 8-10 minutes
- While the cookies are still warm, place an unwrapped Hershey's kiss in the middle, pressing down slightly
- Let the cool completely (I always pop them in the fridge for a little bit to get the chocolate firmed back up)
Tools I used to make Peanut Butter Blossoms Cookies: