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Embrace the holiday spirit with classic Christmas Peanut Butter Blossoms! These iconic cookies are a beloved part of festive baking. Featuring a delightful marriage of soft, chewy peanut butter and a rich chocolate kiss center, they offer irresistible sweet and salty perfection. Their festive appearance makes them a perfect addition to any holiday cookie platter or celebration. Get ready to bake a batch of pure joy and create cherished memories with this simple, delightful recipe this season.
Why You’ll Love This Recipe
You will adore making and sharing these delightful cookies for many reasons:
- These Christmas Peanut Butter Blossoms represent a timeless holiday cookie tradition. They evoke warm, nostalgic memories with every bite.
- Enjoy the perfect balance of sweet and salty flavors that truly satisfy. The rich peanut butter pairs wonderfully with creamy chocolate.
- The baking process is refreshingly easy and straightforward, ideal for bakers of all skill levels. You will whip up a batch in no time.
- Add a touch of festive fun with colorful sprinkles, making them visually appealing. They brighten any holiday spread.
- They are a fantastic kid-friendly activity for holiday bonding. Little helpers love rolling dough and unwrapping chocolate kisses, making it a joyous family affair.
Ingredients
To make delightful Christmas Peanut Butter Blossoms, gather these fresh ingredients. Most items are likely already in your pantry, ensuring your holiday baking starts smoothly and deliciously. Quality ingredients make all the difference in these beloved treats.
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1 large egg
Dry Ingredients:
- 1 1/4 cups + 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Finishing Touches:
- 24 Hershey milk chocolate kisses, foil wrappers removed
- Optional: Red, green, and white sugar sprinkles for decoration
Notes & Substitutions
- Peanut Butter: Use creamy, no-stir peanut butter. Natural varieties can make dough crumbly due to oil separation.
Cookist explains why natural peanut butter is not ideal for baking due to its inconsistent texture.
- Gluten-Free: Substitute with 1:1 gluten-free baking flour. Ensure xanthan gum is included.
- Chocolate: Mini chocolate cups or stars work if no Kisses.
- Sprinkles: Decoration only, no flavor impact.
- Butter Temp: Softened butter is key for fluffy dough.
Equipment
You will need a few common kitchen tools to prepare these perfect holiday cookies with ease. Gather large mixing bowls, an electric mixer (stand or hand mixer), measuring cups and spoons, a whisk or fork, a rubber spatula, baking sheets, parchment paper or silicone baking mats, a wire cooling rack, and a 1.5-tablespoon cookie scoop for uniform cookies.
Instructions
Follow these simple steps to bake delightful Christmas Peanut Butter Blossoms everyone will adore this holiday season.
- Prepare Your Baking Station: Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats. Unwrap all 24 Hershey Kisses and set them aside.
- Cream Wet Ingredients: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated white sugar, and light brown sugar. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Incorporate Peanut Butter and Egg: Add the creamy peanut butter and vanilla extract to the creamed butter mixture. Mix well until fully combined. Next, beat in the egg until it is just incorporated into the dough. Avoid overmixing to keep the cookies tender.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures even distribution of leavening agents for consistent results.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand with a spatula until the flour streaks barely disappear. Do not overmix; overmixing can lead to tough cookies.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing excessive spreading during baking.
- Shape the Cookies: After chilling, use a mounded tablespoon or a 1.5-tablespoon cookie scoop to portion out the dough. Roll each portion into a smooth, even ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Add Festive Decoration (Optional): For extra holiday flair, gently roll the cookie dough balls in the optional red, green, and white sugar sprinkles before placing them on the baking sheet. This adds a beautiful touch.
- Bake to Perfection: Bake the cookies in your preheated oven for 6 to 10 minutes. Baking for 6 minutes yields a very chewy cookie, while 10 minutes or more results in a crispier texture. Watch for the edges to be lightly set.
- Press in Chocolate Kisses: Immediately upon removing the baking sheets from the oven, gently press one unwrapped Hershey milk chocolate kiss into the center of each warm cookie. The residual heat will slightly soften the chocolate.
- Cool Completely: Allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack. Let the Christmas Peanut Butter Blossoms cool completely on the rack to allow the chocolate to firm up, ensuring perfect presentation.
Pro Tips & Troubleshooting
- Chill Your Dough: Do not skip the chilling step! Refrigerating the dough for 30 minutes is crucial for preventing your Christmas Peanut Butter Blossoms from spreading too much. Chilled dough retains its shape beautifully.
- Peanut Butter Matters: For consistent results, always use creamy, shelf-stable peanut butter. Natural varieties, with their separated oils, often lead to a drier, more crumbly dough that is harder to work with.
- Bake by Sight: Look for edges that are just set and lightly golden. The centers might still appear slightly soft, but they will firm up as the cookies cool. Overbaking leads to dry cookies.
- Troubleshooting Crumbly Dough: If your dough feels too dry and crumbly, it might be due to using natural peanut butter or insufficient moisture. Add a teaspoon of milk at a time until the dough comes together.
- Know Your Oven: Oven temperatures can vary widely. If your cookies are spreading too much, your oven might be running hot, or vice versa. Consider using an oven thermometer for accuracy.
- Kisses Ready: Unwrap all your Hershey Kisses before you start baking. You need to press them into the cookies immediately after they come out of the oven for the best adhesion.
Serving, Storage, and Variations
Serve your freshly baked Christmas Peanut Butter Blossoms warm, allowing the chocolate to be perfectly gooey. They are equally delightful at room temperature, making them ideal for holiday platters and festive gatherings.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze baked cookies in a freezer-safe container for up to 2-3 months. You can also freeze the unbaked dough balls; thaw slightly before baking and add 1-2 minutes to bake time for perfect results.
For more information on food storage guidelines to keep your baked goods fresh, consult FoodSafety.gov.
Variations: Experiment with different colored sprinkles to match any holiday or occasion. Use dark chocolate Kisses, white chocolate Kisses, or even peppermint Kisses for a festive twist. For smaller cookies, use mini Hershey Kisses and adjust baking time slightly. You could also try almond butter or cashew butter for a different flavor profile, ensuring it is a creamy, no-stir variety for consistency.
Nutrition
Please note that this nutrition information is an estimate based on the ingredients and serving size provided. Nutritional values can vary based on specific brands, preparation methods, and any substitutions made. Always consult a qualified professional for precise dietary advice tailored to your needs. This is for informational purposes only and not a substitute for professional guidance.
| Nutrient | Per Cookie (Estimated) |
|---|---|
| Calories | 120 kcal |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 70mg |
| Carbohydrates | 15g |
| Sugars | 10g |
| Protein | 2g |
FAQ
Frequently Asked Questions
- What kind of peanut butter works best for these Christmas Peanut Butter Blossoms? Creamy, no-stir peanut butter is ideal. Natural peanut butter can make the dough too oily or crumbly, affecting texture.
- Can I make these cookies gluten-free? Yes, you can substitute a 1:1 gluten-free baking flour blend successfully. Ensure your blend contains xanthan gum for the best cookie structure.
- Are the sugar sprinkles essential for the recipe? No, the sugar sprinkles are entirely optional and only for decorative purposes. They add a festive touch but do not alter the cookie’s delicious flavor.
- Why is my cookie dough crumbling? This often happens when using natural peanut butter, which is drier. Alternatively, too much flour can also cause dry, crumbly dough that is difficult to work with.
- How long do Peanut Butter Blossoms last? They stay fresh for 5-7 days at room temperature in an airtight container. You can also freeze them for up to 2-3 months for longer enjoyment.
Conclusion
As you can see, baking classic Christmas Peanut Butter Blossoms is a simple yet rewarding holiday tradition. These irresistible cookies, with their soft peanut butter base and iconic chocolate kiss, bring smiles to every face. Gather your ingredients, invite loved ones, and create some sweet memories this festive season. Your holiday cookie platter will thank you for these delightful treats, making every moment merrier and brighter for all to enjoy.
Equipment
- electric mixer (stand or hand)
- Mixing bowls
- measuring cups and spoons
- rubber spatula
- cookie scoop (1.5 tbsp)
- baking sheets
- parchment paper or silicone mats
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup creamy peanut butter (no-stir)
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 24 Hershey’s milk chocolate kisses, unwrapped
- red, green, and white sugar sprinkles (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment or silicone mats. Unwrap all Hershey Kisses.
- In a large bowl, cream together softened butter, white sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add peanut butter and vanilla extract to the creamed mixture. Mix until fully combined.
- Beat in the egg until just incorporated. Do not overmix.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Gradually add dry ingredients to the wet mixture. Mix until just combined — avoid overmixing.
- Cover dough and refrigerate for at least 30 minutes.
- Scoop dough with 1.5-tbsp scoop. Roll into balls and place 2 inches apart on baking sheet.
- Optional: Roll dough balls in festive sprinkles before placing on sheet.
- Bake 6–10 minutes. Remove when edges are set and tops slightly puffed.
- Immediately press a chocolate kiss into each warm cookie. Let cool on sheet for 2–3 minutes.
- Transfer to wire rack to cool completely. Allow chocolate to set before storing.
