Day 5 of the 12 Days of Christmas Cookies:

As the holiday season approaches, our kitchens fill with the delightful aromas of baking, laughter, and cherished traditions. Among the many treats that grace our tables, Peanut Butter Blossoms hold a special place in our hearts—especially for my daughter-in-love, Melissa.  These cookies have become her favorite, not just during Christmas but all year round.  While the classic variation features a delicious chocolate kiss nestled atop a fluffy peanut butter cookie, my personal twist uses peanut butter cups for an even more indulgent experience.

Whether you prefer the traditional version or my sweet twist, each bite is a heavenly reminder of the warmth and joy that homemade cookies bring to our lives.  Join me as we explore the flavor, and love behind Peanut Butter Blossoms—an irresistible treat that brings family together during every season!

Ingredients:

• ½ cup (135 grams) creamy peanut butter  
• ½ cup (113 grams) unsalted butter, softened 
• ½ cup (100 grams) granulated sugar plus more for rolling 
• ½ cup (100 grams) packed light brown sugar
• ¼ teaspoon kosher salt
• 1 large egg room temperature
• 1½ teaspoon vanilla extract
• 1¾ cups (220 grams) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon powder
• 36 Hersey’s chocolate kisses unwrapped

Instructions:

• 1. Preheat the oven to 375°F. Line cookie sheets with parchment paper.
  2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, sugars and salt. Cream together by beating on medium speed until well combined. Add the egg and vanilla. Beat until well combined. Scrape down the bowl. Add the flour and baking soda and beat on low speed just until combined.
  3. Scoop the dough and roll into 1-inch balls. Coat in additional granulated sugar if desired. Place on a prepared baking sheet 2 inches apart.
  4. Bake for 8 to 10 minutes or until the cookies look puffy and cracked and the bottom just start to turn brown. Immediately press a chocolate kiss into the center of each cookie. (The cookies will crack and that’s okay!) Allow the cookies to cool completely on the pan, until the chocolate is set. Serve or store in an airtight container for up to 1 week.

I hope you make these easy and impressive treats, and if you do please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!