These adorable, chewy Peanut Butter Christmas Blossom Cookies are perfect for the holiday season! Add a festive twist to your classic peanut butter blossoms to make this fun treat for Santa on Christmas Eve!
Christmas Tree cookies are made using my Classic Peanut Butter Blossom Cookies recipe with a bit of festive dressing-up!
They are perfect for making with the kids to leave out on Christmas Eve for Santa's midnight snack!
I love Christmas time when I can turn on my full-festive mode and make some of my favorite Christmas cookies.
I enjoy making classic Christmas cookies that have a bit of a twist, like these Eggnog Cookies with Eggnog Buttercream or these White Chocolate & Cranberry Macadamia Nut Cookies.
Christmas Blossom Cookies fall into that festive-twist category. They're also so simple and easy to make. I love doing a cookie swap and seeing all the other creative Christmas cookie ideas that are out there too!
You can also make Christmas Tree cookies with this Grasshopper Christmas Tree Cookies recipe!
For other creative festive cookie ideas check out my super cute Rolo Rudolf the Reindeer Cookies and also these quick No Bake Reindeer Nutter Butter Cookies!
Wet Ingredients. Butter, Pure Vanilla Extract, Eggs, Food Coloring (Optional)
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt, Instant Pistachio Pudding Mix, Powdered Sugar
Additions. Green Frosting, Holiday Sprinkles
Supplies / Equipment
Make sure to gather all the kitchen supplies you might need before beginning. This helps to keep things organized and will help you not forget any ingredient too.
It also helps to clean the kitchen and wife off the counters. That way I'm not tripping over myself as I'm working in my kitchen. A few of my favorite supplies are:
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
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How to Make Christmas Blossom Cookies
Preheat the oven to 350 F Degrees and prepare two baking sheets by lining them with parchment paper or a silicone baking mat.
Use an electric mixer and a large bowl, or a stand mixer on medium speed, to cream together the softened Butter and Peanut Butter. Scape the sides of the bowl as needed to make sure you're mixing all of the ingredients evenly.
Add ½ cup of divided granulated sugar, Egg, and Vanilla Extract. Cream until light and fluffy. Then add Brown Sugar, and cream together
Combine Flour, Baking Soda, and Baking Powdered together in a separate medium-sized bowl. Gradually add the flour mixture to the butter mixture. Make sure to combine all ingredients.
Use a small cookie scoop size #60 to scoop out cookie dough balls and roll them in the remaining ¼ cup of Granulated Sugar before placing them on a parchment-lined cookie sheet. Leave 2 inches between cookies for baking.
Bake at 375 F Degrees until edges are set. You can tell that the cookies are done when the edges are set and their centers are no longer glossy.
Remove the tray from the oven and immediately place a Hershey's Kiss candy on each of the cookies while they are still hot. Repeat with all the cookies.
Allow the cookies to cool on the baking sheet before moving them to a wire rack to cool completely. The Hershey's Kiss will melt when you sit it on top of the cookie and then harden.
Once cookies are cooled, put the prepared frosting in a piping bag, or in a Ziploc bag and snip a tiny corner off to make a make-shift piping bag.
Starting at the bottom of the Hershey's Kiss, pipe a green swirl up to the center top of the kiss to make it look like a Christmas Tree or a green garland on a tree.
Decorate with holiday sprinkles before the frosting sets. Allow them to set completely on a wire rack before serving or storing.
Storage and Freezing
Storage: Allow the cookies to cool and then store them in an airtight container at room temperature for up to 7 days. These cookies are best if enjoyed within 2-3 days.
Freezing: Christmas Blossom cookies can be stored in an airtight container or Ziploc bag and frozen for up to 3 months.
Substitutions & Variations
- Wilson sells a cute little package of sprinkles that includes a gold star and colored sprinkles resembling lights which make perfect mini Christmas tree decorations, but any holiday sprinkles will work well!
- Use green sprinkles or even green sugar to make it even more tree-like!
- Place unwrapped Hershey's Kiss on top of the cookies fresh from the oven. This will melt the chocolate kiss sticking it to the cookie. As the cookie cools, the chocolate kiss will harden. Do not touch them until the cookies have fully cooled.
- Use a different kind of Hershey's Kiss to customize these cookies. The Candy Cane Hershey's Kisses are already so festive, you could use them without decorating further in a pinch and make Candy Cane Blossoms!
- This recipe calls for prepared green frosting. You can make your own or find some at the grocery store. You only need a little. Pipe a thin line around each Chocolate Kiss candy to make it look like a Christmas tree.
- Use Sugar Cookie Dough to make the cookies for this recipe if you prefer making these without a peanut butter flavor.
Softened Butter. Allow cold butter to sit on counter for 1 hour. Butter that sits out longer will turn to mush and will not cream well in recipes. Cream Butter with sugars to create a light and fluffy mixture ideal for baking cookies.
Cookie Scoops. Using cookie scoops to form large dollop of cookie dough helps with uniform baking.
Cooling Rack. Allow cookies to cool on the baking sheet while adding Hershey's Kisses. Then move cookies to a cooling rack to fully cool.
Parchment Paper. I love to use parchment paper when baking. Cookies don't stick to parchment paper and it offers easy clean up too.
Measuring Ingredients. Using a kitchen scale to measure ingredients is very helpful.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||227 Grams|
Have you tried these Christmas Blossom Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you thought of these festive cookies. It really does help!
More Christmas Cookie Recipes
- Easy Iced Oatmeal Cookies
- Christmas Sugar Cookie Pie with Candy Canes
- Eggnog Cookies with Eggnog Buttercream
- Christmas Magic Bars
Christmas Blossom Cookies
- ½ cup Peanut Butter
- ½ cup Butter Softened
- ¾ cup Sugar *Divided 100g + 50g
- ½ cup Brown Sugar 105g
- 1 Egg Large
- 1 teaspoon Pure Vanilla Extract
- 1 ¼ cups All Purpose Flour 150g
- ½ teaspoon Baking Soda
- 36 Hershey Kisses
- ⅓ cup Green Frosting
- Preheat Oven to 375 F degrees. Prepare two baking sheets by lining them with parchment paper or a silicone mat.
- Using a hand mixer and large bowl, or in a stand mixer, cream together Butter and Peanut Butter. Scape sides of the bowl as needed.
- Add ½ cup of divided granulated sugar, Egg, and Vanilla Extract. Cream until light and fluffy. Then add Brown Sugar, and cream together
- Combine Flour, Baking Soda, and Baking Powdered together in a separate medium size bowl. Gradually add flour mixture to butter mixture. Make sure to combine all ingredients.
- Use a small cookie scoop to scoop cookie dough and roll the dough balls in the remaining ¼ cup of Granulated Sugar before placing them on a parchment-lined cookie sheet. Leave 2 inches between cookies for baking.
- Bake at 375 F Degrees for 7-9 minutes. Cookies are done when edges are set and center is no longer glossy.
- Remove from oven and immediately place 1 Hershey Kiss in the center of each hot cookie.
- Allow cookies to cool on the baking sheet before moving them to a wire rack. The Hershey's Kiss will melt and then harden.
- Once cookies are cooled place prepared frosting in a piping bag, or Ziploc bag and snip a tiny corner off.
- Starting at the bottom of the Hershey's Kiss, pipe a green swirl up to the center top of the kiss.
- Decorate with holiday sprinkles before the frosting sets.
- Sprinkles: Wilson sells a cute little package of sprinkles that includes a gold star and colored sprinkles resembling lights which make perfect mini Christmas tree decorations, but any holiday sprinkles will work well!
- Frosting: This recipe calls for prepared green frosting. Make your own or purchase. Only a little is needed. Pipe a thin line around Chocolate Kiss candy for a Christmas Tree look.
- Store: Christmas Tree Kiss Cookies should be stored in a sealed airtight container and last for up to 7 days on the counter. Best if enjoyed within 2-3 days.
- Freeze: Place cooled cookies in a sealed container or airtight Ziploc Freezer Bag and in the freezer for up to 3 months.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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