When we were kids there was something about the official Christmas cookie baking day that my mom and our good family friend used to co-host every year that was absolutely magical. As an adult my holiday baking tends to happen here and there in waves throughout the season versus on one specific day, but as a kid I looked forward to cookie day all year long. The peanut butter blossoms were my favorite to make then and they still are today! I was always in charge of unwrapping the Hershey kisses, rolling the dough balls in sugar and then smushing the chocolate kisses on just right. These cookies always show up on cookie trays this time of year, but I’m going to go so far as to tell you that these are the best peanut butter blossoms you’ve ever eaten, so if you need the best peanut butter blossom recipe to add to your cookie repertoire, you’ve come to the right spot! Keep scrolling because I am also linking up below to a handful of my best blogging friends and some of their favorite Christmas cookie recipes, too, so be sure to pop over and give them all a little love.
It probably goes without saying, but this is my mom’s recipe, stored on a recipe card stained with peanut butter in her recipe box for years and years. Between she and I we’ve made this exact recipe hundreds of times and they are absolutely perfect every single time. They are chewy, with just the right balance of peanut butter flavor to chocolate. They are excellent with a cup of tea, incredible with a cup of coffee and pretty damn amazing alongside a glass of champagne, too. Plus, peanut butter and chocolate. Enough said. If you make these, please let me know how much you love them! I think they’ll knock the socks off most of the peanut butter blossoms you’ve ever had, but that’s just my humble and very nostalgic opinion. For more amazing Christmas cookie recipes, visit my friends and follow along with our baking and cocktail shaking shenanigans on Instagram using the hashtag #christmascookiesquad!
- Cream Horn Cookies by Michael of Inspired by Charm
- Oatmeal Lace Cookies by Julie Blanner
- Orange Gumdrop Balls by Leah of Freutcake
- Nordic Gingerbread Cookies by Melissa of The Faux Martha
- 30 Hershey Kisses, unwrapped
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup peanut butter
- 1 egg
- 2 tablespoons milk
- ½ cup shortening
- 1 teaspoon vanilla
- ½ cup white sugar, reserved for rolling
- Preheat oven to 375°
- In a mixing bowl, sift together the flour, baking soda, and salt
- Next, in a separate large mixing bowl (or the bowl of a stand mixer), cream together the white and brown sugars, peanut butter, egg, vanilla, milk, and shortening
- Add the dry ingredients to the creamed sugar mixture and mix until well combined, scraping the sides of the bowl as necessary
- Form the dough into small balls by using a cookie scoop to measure even sized balls and rolling each one in your palm
- Roll each ball in sugar until evenly coated then transfer to an ungreased cookie sheet
- Bake for 10 to12 minutes or until the bottoms are slightly golden brown
- Remove from the oven, allow to cool for 1 - 2 minutes and then transfer to a cooling rack
- When the cookies are halfway cool, place a Hershey Kiss on top of each one
- Allow the kisses to sit on the cookies for 3 - 4 minutes until the bottoms are slightly melted
- Gently push down each chocolate kiss so they resemble little hats
- Leave cookies to finish cool completely before eating
[Art direction by Cyd Converse | Photos by Alice G. Patterson.]
Mary Rowland
Tuesday 28th of November 2023
Could you tell me the type of PB you use?
Cyd Converse
Wednesday 29th of November 2023
I just use any cheap creamy peanut butter for these cookies!
Nordic Gingerbread Cookies - The Faux Martha
Thursday 16th of May 2019
[…] Blanner Orange Gumdrop Bars from Freutcake Cream Horn Cookies (Lady Locks) from Inspired by Charm The Best Peanut Butter Blossoms from The Sweetest Occasion […]
Maria
Sunday 9th of December 2018
Can butter substitute for “shortening”?
Cyd Converse
Monday 10th of December 2018
Hi Maria! Generally speaking I'm a butter girl myself, but this recipe is originally my mom's and she has always used shortening. That said, you definitely can use butter in a ratio of 1:1 to the shortening it calls for, but it will make for a slightly crisper cookie. I would watch the bake time, too, as I suspect it would take a couple minutes less. I hope this helps!
Oatmeal Lace Cookies – Julie Blanner
Friday 7th of September 2018
[…] Cookies | Oatmeal Lace Cookies | Orange Gumdrop Bars | Peanut Butter Blossoms | Cream Horn Cookies {aka Lady […]
Beth
Saturday 16th of December 2017
Peanut butter blossoms are my favorite! Thanks for sending some my way, they were delicious!
Cyd Converse
Tuesday 19th of December 2017
I'm glad you enjoyed them, Beth! I can't get enough!