Christmas Peanut Blossom Cookies

Classic Peanut Blossom Cookies are a lot of fun when they get decked out for Christmas. You can make Reindeer, Santa Hats, and Christmas Trees by adding a few simple decorations.

Making Christmas cookies is one of my favorite December activities, but with the way the next few weeks are looking, I decided, I better take advantage of a calm week in November to make cookies and treats.

I have most of what I need for the season in the freezer and hopefully over the next few weeks can share a few more of my favorites with you.

I have strong feelings that the simplicity and meaning of Thanksgiving shouldn’t be overwhelmed with too much early Christmas bustle.

But I also enjoy celebrating a longer Christmas season, so my holiday baking tends to start pretty early.

Peanut Blossom Cookies

It’s super easy to upgrade traditional peanut blossoms into festive Christmas cookies. I just bought red and green frosting in a tube and some sprinkles, pretzels, and black gel for the reindeer eyes.

Let me know in the comments below if you come up with more variations for these Christmas Peanut Blossom Cookies. You can’t have too many ways to enjoy these adorable cookies.

Peanut Blossom Cookie Ingredients

• butter
• brown sugar
• creamy peanut butter
• egg
• vanilla
• flour
• salt
• baking soda
• white sugar, for rolling
• Hershey Kisses, unwrapped

How To Make Peanut Blossom Cookies

1. Preheat oven to 375 F. In a large bowl, cream together the butter and brown sugar. Beat in the peanut butter, egg and vanilla. Stir in the flour, salt and baking soda. Roll into 36, approximately 1-inch balls. Roll each ball in granulated sugar.
2. Bake at 375 F for 8-10 minutes or until lightly browned around the edges. Remove from the oven and immediately press an unwrapped Hershey Kiss into the center of each cookie.
3. If making reindeer cookies, press the broken pretzel pieces into the cookies for antlers as well. Let cool on cookie sheet for 2 minutes before removing to a wire rack to cool completely.
4. Let cookies cool completely and until Hershey kisses are no longer melted. Then decorate.
5. To make the reindeer cookies, add two little eyes with the black writing gel. And pipe a dot of red frosting on the top of the Hershey kiss for a nose.
6. To make the Christmas trees, pipe green frosting in a spiral around the Hershey kiss. Then, add add the sprinkles for ornaments.
7. To make the Santa Hats, pipe red frosting around the base of the kiss and on top.

Christmas Cookies

Thick and chewy Chocolate Turtle Cookies are filled with caramel bits, pecans, and melty chocolate chips – everything you love about classic turtles in handheld cookie form.

Thick and soft-baked, chewy Molasses Crinkle Cookies are full of gingery, brown sugar, and molasses flavor.

These Chocolate Covered Marshmallow Cookies have a thick chocolate cookie base, topped with a marshmallow and fudge frosting. It’s kind of like hot chocolate in cookie form.

These Candy Cane Kiss Cookies would be super cute for Christmas too, as would these Hershey Kiss S’mores cookies or these Chocolate Kiss Cookies.

Christmas Peanut Blossom Cookies

Classic Peanut Blossoms are a lot of fun when they get decked out for Christmas. You can make Reindeer, Santa Hats, and Christmas Trees by adding a few simple decorations.

Pin Print Review

Prep Time: 1 min

Cook Time: 20 mins

Inactive Time: 1 hr 39 mins

Total Time: 2 hrs

Course: Cookies

Cuisine: American

Servings: 36 cookies

Ingredients 

For the cookies

• ▢ 1/2 cup butter
• ▢ 1 cup brown sugar
• ▢ 1/2 cup creamy peanut butter
• ▢ 1 egg
• ▢ 1 teaspoon vanilla
• ▢ 1 3/4 cup flour
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ Granulated sugar for rolling
• ▢ 36 milk chocolate Hershey Kisses unwrapped

For the Christmas decorations

• ▢ 24 pretzels broken into antler pieces
• ▢ Red and Green frosting I bought it in tubes
• ▢ Sprinkles for the Christmas trees
• ▢ Black writing gel for the reindeer eyes

Instructions

• Preheat oven to 375 F. In a large bowl, cream together the butter and brown sugar. Beat in the peanut butter, egg and vanilla. Stir in the flour, salt and baking soda. Roll into 36, approximately 1-inch balls. Roll each ball in granulated sugar.
• Bake at 375 F for 8-10 minutes or until lightly browned around the edges. Remove from the oven and immediately press an unwrapped Hershey Kiss into the center of each cookie. If making reindeer cookies, press the broken pretzel pieces into the cookies for antlers as well. Let cool on cookie sheet for 2 minutes before removing to a wire rack to cool completely.
• Let cookies cool completely and until Hershey kisses are no longer melted. Then decorate.
• To make the reindeer cookies, add two little eyes with the black writing gel. And pipe a dot of red frosting on the top of the Hershey kiss for a nose.
• To make the Christmas trees, pipe green frosting in a spiral around the Hershey kiss. Then, add add the sprinkles for ornaments.
• To make the Santa Hats, pipe red frosting around the base of the kiss and on top.

Nutrition

Serving: 1cookie · Calories: 116kcal · Carbohydrates: 15g · Protein: 2g · Fat: 6g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 12mg · Sodium: 118mg · Potassium: 41mg · Fiber: 1g · Sugar: 9g · Vitamin A: 85IU · Calcium: 18mg · Iron: 1mg

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 11/27/17 – recipe notes and photos updated 10/27/21}