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Festive Christmas Peanut Butter Blossom Cookie Recipe

    christmas peanut butter blossom cookie recipe

    Festive Christmas peanut butter blossom cookies using holiday Hershey Kisses. So colorful they can be a decoration – but not for long!

    Decorate these peanut butter blossom cookies your own unique way and make them your signature Christmas cookie. Use Hershey’s Christmas Kisses, Rosebud or rosette chocolates, or special Christmas chocolates in the center.

    Instead of rolling the balls in granulated sugar, use:

    • Christmas sprinkles
    • coarse sparkling sugar in holiday colors
    • colored decorator’s sugar
    • pearl sugar

    Christmas Peanut Butter Blossom Cookie

    Course: Christmas Goodies, CookiesCuisine: American
    Servings

    24

    cookies
    Prep time

    30

    minutes
    Cooking time

    8

    minutes

    Ingredients

    • 1/2 c sugar (+ 1/4 c red & green, for decorating, if using)

    • 1/2 c packed light brown sugar

    • 1/2 c shortening

    • 1/2 c peanut butter

    • 1 egg

    • 1 ¼ c flour

    • 3/4 tsp baking soda

    • 1/2 tsp baking powder

    • 1/4 tsp salt

    • 24 seasonal Hershey Chocolate Kisses

    Directions

    • Cream sugars, shortening, egg and peanut butter until fluffy. (Will become a lighter color.)
    • Blend flour, baking soda, baking powder and salt in a separate bowl or sifter. Gradually add to creamed mixture, beating until blended.
    • Preheat oven to 375° F
    • Scoop and roll into a small one-bite ball, then roll in sugar or sprinkles and place onto an ungreased cookie sheet. (The cookie will double in size while baking, so make ball about the size of the bottom of a Hershey Kiss, or around ½”. A small cookie looks better – a chocolate in the center of a huge cookie just isn’t the same. It doesn’t look like a blossom.)
    • Bake for 8 minutes or until edges barely browning. (If you cook them too long, they will be hard.)
    • Unwrap Hershey chocolates while cookies are baking.
    • As soon as you remove the cookies from the oven, press a chocolate (flat side down) into the center of each cookie. DO NOT press them right to the bottom, just enough for them to stay. Cookies will crack around the edges, that’s fine.
    • Let them set for a minute. Then lift onto rack to cool completely. (When lifting, make sure you have the cookie spatula under whole cookie. These are top heavy and will tumble off head-first if the spatula isn’t firmly underneath.)

    Want more? See all of our Christmas goodies recipes.

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