Holiday Peanut Butter Blossoms
These Holiday Peanut Butter Blossoms are soft, chewy, and bursting with nostalgic peanut butter and melty chocolate goodness—a festive favorite for any holiday cookie tray!
Servings: 24 servings
Ingredients
- 1 cup creamy peanut butter star ingredient providing a creamy, nutty base
- 1 cup granulated sugar sweetens and helps cookies crisp slightly on edges
- 1 cup packed brown sugar adds moisture and deep caramel flavor
- 1 cup unsweetened cocoa powder gives rich chocolate undertone without overpowering peanut butter
- 2 large eggs bind ingredients and help create chewy texture
- 1 teaspoon baking soda leavening agent that makes cookies rise just enough
- 1 teaspoon vanilla extract enhances flavors with warm, fragrant note
- 1/4 teaspoon salt balances sweetness and brings out peanut butter’s richness
- 1 cup chocolate candies (like Hershey's Kisses), unwrapped
Instructions
Holiday Peanut Butter Blossoms in Steps
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Blend with an electric mixer or sturdy spoon until smooth and creamy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
- Sift together the unsweetened cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the peanut butter mixture, stirring until the dough is uniform in color and texture.
- Use a spoon or cookie scoop to form dough balls about 1 inch in diameter. Place them evenly spaced on the prepared baking sheet, allowing room for spreading.
- Bake cookies for 8–10 minutes until edges are set but centers remain soft. Remove baking sheet from oven and immediately press an unwrapped chocolate candy into the center of each cookie.
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely before serving.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Electric mixer or sturdy spoon
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Spoon or cookie scoop
Notes
- For a vegan version, substitute eggs with flax eggs and use dairy-free chocolate candies.
- Do not overbake; cookies should have set edges but soft centers for the perfect chewy texture.
- Press chocolate candies into cookies immediately after baking for a melty center.
- Store dough refrigerated up to 24 hours or freeze dough balls for up to 3 months for easy baking later.
- Keep baked cookies fresh up to 5 days at room temperature using an airtight container with a slice of bread to maintain moisture.
