Peanut Butter Blossom Cookies

These classic Peanut Butter Blossom Cookies are one of my most popular Christmas cookies ever. These delectable cuties are slightly chewy, packed full of extra peanut butter flavor and topped with a dark chocolate kiss.




  1. Place your wrapped chocolate kisses in the freezer. Preheat oven to 350 degrees. Cover baking sheets with silicone mats or parchment paper.
  2. In a medium bowl combine your flour, baking soda, baking powder and salt.
  3. Cream butter, 1/2 cup sugar, brown sugar and peanut butter until light and fluffy.  Stir in egg and vanilla extract; just until incorporated.  Slowly add the flour mixture to the butter mixture; stirring after each addition.
  4. Cover and refrigerate the dough for 2 hours. Place 1/4 cup sugar in small bowl. Roll the dough into 3/4 to 1 inch balls. Roll the balls in granulated sugar and place on the baking sheet about 2 inches apart. Bake for 8-10 minutes or until very lightly browned.
  5. Remove cookies from the oven.  After 1 minute place 1 unwrapped chocolate kiss in the center of each cookie pressing down gently and ever so slightly.  Remove cookies to cookie cooling racks and allow to fully cool.  Store in an airtight container for up to a week.

Keywords: peanut butter cookies, peanut butter thumbprint cookies, thumbprint cookies, cookies, Christmas cookies


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