⭐ Peanut Butter Blossoms (Classic Christmas Cookie)

Every family has that one cookie that shows up at every holiday gathering, every bake sale, and every Christmas Eve tray — and for so many of us, it’s the classic peanut butter blossoms. There’s something timeless about that soft, sugar-coated peanut butter cookie topped with a warm Hershey’s Kiss that melts just enough into the center to become part of the cookie itself.

Growing up, these were the cookies we always made in huge batches right before Thanksgiving and again the week before Christmas. Kids rolled the dough in sugar, moms managed the ovens, and someone was always ready with a bowl full of chocolate Kisses to press into each warm cookie. It’s a tradition that sticks with you — simple, cozy, and impossible not to love.

And the best part? These cookies come straight from a handwritten recipe card, the kind that’s been flipped over and dusted with flour a hundred times. If you love vintage, passed-down recipes like my Lunchroom Ladies Brownies, you’re going to adore this one. It’s soft, chewy, and perfectly nostalgic.

Let’s bake a batch of these holiday favorites.

⭐ 2. Why You’ll Love This Recipe

Classic holiday cookie everyone recognizes
Soft, chewy peanut butter base — never dry or crumbly
The perfect chocolate-to-cookie ratio
Uses shortening + butter for a bakery-soft texture
Easy to double or triple for holiday trays
Kid-friendly and perfect for gifting
Handwritten recipe authenticity adds charm

For another cozy dessert that brings back memories, try my Chocolate Layer Cake the next time you need a showstopping treat.

⭐ 3. Ingredients (with tips & substitutions)

Here’s the exact recipe from your handwritten card — a true classic.

Fats

½ cup shortening
Creates lift and softness. Keeps cookies from spreading too much.
½ cup butter
Adds rich flavor. Use softened butter for best creaming.

Nut Butter

1 cup peanut butter
Creamy peanut butter works best. Avoid natural PB (too oily).

Sugars

1 cup sugar
1 cup packed brown sugar
Brown sugar adds moisture + chewiness.

Eggs

2 eggs
Bind everything together and create a tender texture.

Flavors

1 teaspoon vanilla extract

Dry Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons baking soda
¼ teaspoon salt

Extras

Granulated sugar for rolling
Hershey’s Kisses for pressing on top

⭐ 4. Step-by-Step Instructions (with your images)

Step 1 — Make the Peanut Butter Dough

Cream together:

shortening
butter
peanut butter
sugar
brown sugar

Beat until fluffy.
Add eggs and vanilla.

Step 2 — Add the Dry Ingredients

Add:

flour
baking powder
baking soda
salt

Mix just until combined — do NOT overmix.

Step 3 — Chill the Dough

Chill dough for 1 hour for perfect shape and crackle.

Step 4 — Roll Dough Into Balls

Roll dough into 1-inch balls.

Roll each one in granulated sugar

Step 5 — Bake

Bake at 350°F for 8–10 minutes.

Cookies should:

crack slightly
look puffy

be very soft (they firm up as they cool)

Step 6 — Add Hershey’s Kisses

Press a chocolate Kiss into each cookie immediately after removing from the oven.

The heat melts the chocolate just enough to anchor it.

⭐ 5. Expert Tips & Troubleshooting

✔ Why your cookies crack beautifully

Rolling in sugar before baking + chilling the dough encourages those signature cracks.

✔ Cookies spreading too much?

Dough too warm
Too much butter
Natural peanut butter used (don’t use it!)

✔ Cookies too dry?

Add 1–2 tablespoons more peanut butter next time.

✔ Kisses melting?

Chill Kisses in the freezer 10–15 minutes beforehand.

⭐ 6. Variations

Chocolate Peanut Butter Blossoms → use chocolate dough
Holiday Blossoms → roll in red & green sugar
Reese’s Cup Blossoms → Press a mini Reese’s instead
Crunchy PB Blossoms → use crunchy peanut butter

If you love nostalgic desserts, you’ll also adore my Rocky Road Fudge — it’s another family favorite.

⭐ 7. Serving Suggestions

Serve warm for soft chocolate centers
Add to Christmas cookie trays
Gift in tins
Pair with hot cocoa or coffee

These pair wonderfully with my cozy Hot Cocoa Cups during the holidays.

⭐ 8. Storage, Freezer & Make-Ahead

Room Temperature

Store in airtight container up to 5 days.

Freezer

Freeze baked cookies up to 3 months.

Freeze Dough

Roll balls + sugar, freeze on tray, then bag.
Bake from frozen: add 1–2 minutes.

⭐ 9. FAQs

Why shortening + butter?
Shortening keeps cookies soft and tall. Butter adds flavor.

Can I use crunchy peanut butter?
Yes! Expect more texture.

Why chill the dough?
Helps cookies keep shape and prevents spreading.

Do the Kisses fall off?
No — they melt just enough to stick firmly.

⭐ 12. Conclusion

These Peanut Butter Blossoms are the kind of cookie that feels like Christmas in every bite — soft, tender, sweet, and topped with that classic chocolate Kiss. Whether you’re baking for your family, your coworkers, or your holiday dessert trays, these cookies always disappear first.

If you try these, leave a comment, rate the recipe, and don’t forget to save it on Pinterest for later. Happy baking and Merry Christmas! 🎄❤️