Peanut Butter Blossom cookies are a classic staple cookie for the holidays. Who doesn’t love a soft peanut butter cookie with a Hershey’s kiss smack dab in the middle? Make them a bit more festive with red and green homemade sanding sugar.
Need more holiday cookies to bake and decorate?
Try this Beautiful Christmas tree sugar cookie.
Or these Reindeer sugar cookies using a gingerbread cookie cutter.
Classic Peanut Butter Blossoms are a holiday tradition. Today I’m sharing with you how I make my peanut blossom cookies with a homemade sanding sugar to give them a pop of color.
It’s purely optional but red and green peanut butter blossoms are so festive. Be different…stand out from the crowd with your cookies!
Christmas cooking baking is so much more fun with these delicious peanut butter blossoms. These are also known as Hershey’s Kiss Peanut Butter Cookies.
It really doesn’t matter what you call them, as long as you think they’re one of the most delicious cookies ever to grace the holiday cookie table.
Tips for baking soft & delicious peanut butter blossom cookies:
- Don’t over mix your cookie dough. It is best to gently fold the dry ingredients into the wet ingredients in thirds. Over mixing flour is what can give you a dry tough cookie. Be gentle with it. The less you work it, the more tender it will be.
- Let your dough firm up in the fridge 30 minutes before baking them.
- Don’t over bake your cookies. Bake them until you see cracks begin to appear on the top of the cookie.
- Let your cookies sit a minute or two before transferring them over to a wire rack.
- Wait about 5 minutes before placing the Hershey’s kiss in the center. I usually give my chocolates a chill in the fridge and pull them out right before placing them on the cookie.
- Press the chocolate firmly but gently down into the center of the cookie so it will stay once it cools.
- After you’ve placed all your Kisses, transfer the cookies to the fridge to completely cool and set the chocolate.
I won’t tell anyone if you eat a warm cookie with a melty gooey chocolate kiss attached. It’s so dang good!
These peanut butter blossom cookies can be frozen for several weeks and are the perfect cookie to make ahead to get a jump start on all your holiday baking.
They barely take any time to thaw out and taste delicious chilled as well as room temperature.
Festive Peanut Butter Blossom Cookies
Ingredients
- 1 1/4 Cup All Purpose Flour
- Pinch of salt
- 1/2 teaspoon baking soda
- 1/2 cup (8 Tablespoons room temperature salted butter)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla paste (or extract)
- 3/4 cup creamy peanut butter
- Hershey’s Kiss Chocolates
- FOR THE SANDING SUGAR
- 1/4 cup granulated sugar (for each color)
- Food coloring
Instructions
- FOR THE SANDING SUGAR:
- Add 10-12 drops of food coloring of choice to 1/4 cup sugar and mix well.
- Lay out flat on parchment paper and let air dry 30 minutes.
- Transfer to a sealed container until ready to use.
- DRY INGREDIENTS:
- In a medium sized bowl add flour, salt, and baking powder.
- Whisk well and set aside.
- WET INGREDIENTS:
- In a stand mixer using paddle attachment (can use a hand mixer or mix by hand) cream room temperature butter on high speed for approximately 1 minute or until smooth & creamy.
- Add sugars and cream together about 2 minutes on high speed.
- Add room temperature egg and beat another minute on high speed.
- Scrape down sides of bowl and add vanilla and peanut butter. Beat on high speed until well combined.
- Remove paddle and add dry ingredients in thirds and gently fold in until flour is mixed in. Try not to overwork the dough as this will give you a tough cookie.
- Place in fridge for at least 30 minutes to firm up before rolling.
- Preheat oven to 350° F
- Remove about 1 Tablespoon of dough and roll into balls.
- Roll in sanding sugar
- Place on Parchment paper lined baking sheet.
- Bake on middle oven rack for 10-12 minutes or until top of cookie cracks.
- Cool 5 minutes and place Hershey’s Kiss in center of cookie (Press gently down)
- Place cookies in fridge until chocolate firms back up.
- Or eat one warm they’re delicious!
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