We are rounding out 12 Days of Christmas Cookies with a long time favorite, peanut blossoms. Growing up we always made them with Hershey Kisses. Now a days I top them with peanut butter cups, kisses or Hershey Bells. It all depends what I am in the mood for and what the store has. HaHa!!

I put a lot more peanut butter than most recipes. I think in a peanut butter cookie, the peanut butter needs to be the star. I also think dark brown sugar is so important to this cookie. Dark brown sugar adds a lot of flavor and long with making this cookie soft. I scoop the dough onto the cookie tray then roll them in sugar. I think it is easier this way. However, the sugar isn’t necessary, but adds a nice touch.

Hubs loves these cookies, actually peanut butter cookies are his all time favorite cookie. I think it runs on his side of the family. Our niece Kaycie loves these too.  Jimmy loves when I make them year round. I know you will love these cookies as much as we do and everyone else does.

Merry Christmas from my Kitchen to you Kitchen ????

Billie-Jo

Ingredients

• 1 ½ cup peanut butter
• ¾ unsalted butter
• 1 cup sugar
• 1 cup dark brown sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 2 ½ cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

Directions

1. In a medium bowl whisk flour, baking powder, baking soda and salt for 20 seconds, set aside.
2. In a large mixing bowl cream peanut butter and butter on medium speed for 3 minutes, scrape down sides of bowl.
3. Add both sugars and cream for 3 minutes or until light and fluffy, scrape down the sides of the bowl.
4. Add eggs one at a time, making sure each one is incorporated, scraping down the sides of the bowl.
5. Add vanilla and beat for 30 seconds.
6. Slowly add flour mixture to wet mixture, mix until combined.
7. Refrigerate dough for at least 1 hour.
8. Preheat the oven to 350.
9. Line cookie sheets with parchment paper.
10. Using a 1 tbsp cookie scoop place, place cookies 2” apart on the cookie tray.
11. Roll each cookie in sugar and place back on the tray.
12. Make criss cross marks on each cookie with a fork for the old fashioned cookie. Or leave plain to add the Hershey kiss to the top.
13. Bake for 10 minutes or until done.
14. While the cookies are baking, unwrap Hershey kisses or peanut butter cups.
15. Take cookies out of the oven, allow to cool for 1 minute before placing a Hershey kiss on each cookie. I like to use cold or frozen kisses.

*I place the cookies on the tray first, then roll them in sugar, I find it saves some time that way.
** Cookie dough can be kept in the refrigerator for 2 days. Baked cookies or unbaked cookies can be kept in the freezer up to 3 months.

Tips & Recommendations

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

More about Billie-Jo