f you’re diving into holiday baking, these Peanut Butter Kiss Christmas Cookies need to be at the top of your list! I absolutely love Christmas cookies of all kinds—but let’s be honest, the classic combos like peanut butter and chocolatenever go out of style. Around here, these cookies are always a favorite, so we gave them a festive twist to make them even more perfect for the season. With their adorable Christmas tree look and that rich peanut butter base, they’re as fun to make as they are to eat. Don’t wait—add these holiday-ready Peanut Butter Blossoms to your Christmas baking lineup ASAP!
If you love festive Christmas cookies and you love peanut butter, then be sure to check out my Peanut Butter Reindeer Cookies!
Ingredients
- granulated sugar
- light brown sugar
- unsalted butter
- egg
- peanut butter
- vanilla extract
- flour
- salt
- baking soda
- Hershey's Kisses
- green frosting
- colorful sprinkles
- decorator sprinkles
See exact quantities in recipe card below
Instructions
This recipe is so easy and comes together quickly making it a perfect and quick treat. Cream together the butter and sugars until fluffy. Add the egg and stir to combine. Add the peanut butter and vanilla and mix to combine. Whisk together the dry ingredients in a bowl then add to the wet mixture. It is important to just mix until it is combined at this point. Do not over mix or you will get hard and dry cookies.
Using a small cookie scoop, scoop onto parchment lined pan. bake for 8-9 minutes. While baking unwrap candies and have them ready for the show! Bake just until the edges are showing signs of doneness - small cracks slightly on top. DO NOT OVER BAKE. Pull out of oven and immediately press a candy in the center. Let sit on pan for 2 minutes or so then remove to a wire rack to let cool completely.
Popping these in the fridge will help that chocolate to harden a little quicker. Once they are completely cooled...With icing in a piping bag or a squeeze tube - start at base of kiss and swirl upward to point. Immediately sprinkle with Christmas sprinkles and let set until firm.
Hint: Slightly underbaking is ok as it will continue to cook for a minute on the pan.
Storage
Store in an airtight container and these will stay great for 4-5 days! Oh, so much yumminess for 4 days! My tip - - slightly warm them in the microwave for just a few seconds!!!
Christmas Cookies
Christmas is such a fun time to bake! It truly brings a special warmth to the kitchen! If you need some inspiration here are some recipes to try!
- Double Chocolate Peppermint Bark Cookies
- Peanut Butter Reindeer Cookies
- Christmas Funfetti Cookies
- Reese's Thins Peanut Butter Cookies
Equipment
If you have been on my blog long enough you know how I feel about kitchen tools! They make life so much easier and FUN! Having good quality sheet pans, mixers and tools truly make all the difference..and so does quality vanilla! Take a look at my Amazon Shop for some of my favorites!
Christmas Cooking
Peanut Butter Christmas Tree Kiss Cookies
Ingredients
- 48 Hershey’s Kisses chocolate candies
- ½ cup unsalted butter room temp
- 1 cup peanut butter creamy
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar for rolling (red and green decorating sugar if you have it)
- Green frosting homemade in a piping bag or store bought squeeze tube*
- Red and green sprinkles
Instructions
- Preheat oven to 375°F and line cookie sheet with parchment paper. Remove candy wrappers.
- Cream together the butter and sugars in a stand mixer or with a hand held mixer until fluffy. About 2 minutes total. Add the egg and mix in to combine. Add peanut butter and vanilla and mix until smooth and creamy.
- In a bowl whisk together the flour, salt and soda and add to wet mixture. Mix this in JUST until combined. It is important to not over mix.
- Using a small cookie scoop, scoop dough into balls. This is about 1 ½ inches of dough or one Tablespoon. Roll in colorful sugar and place on prepared cookie sheet. Leaving about 2 inches between scoops.Bake at 375℉ for about 8-9 minutes. They should just be starting to crack and appear done on the sides. It is super important not to over bake!
- Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
- *The cookies need to be completely cooled and chocolate hardened before decorating. With icing in a piping bag or a squeeze tube - start at base of kiss and swirl upward to point. Immediately sprinkle with Christmas sprinkles and let set until firm.
- *Putting cookies in fridge for 10 minutes helps the cookies to set quicker before decorating
- *If buying frosting at store look to see it is decorating icing, not gel
Courtney says
I ended up with a ton of leftover kisses from another project so it was the perfect time to try this recipe! Love the soft and chewy texture of the cookies.
Misty Tannery says
So glad you liked these cookies! Have a great holiday season!
Paula says
Can I use almond butter instead of peanut butter
Misty Tannery says
You can, but there are differences. I would suggest an almond butter that is a no stir type. As it is not quite as oily and is a bit thicker.