These cookies have been a classic Christmas cookie recipe for us. My Grandma Baldwin used to make these when I was little and they were always very popular. In the last several years, a co-worker of Trevor’s would give us a great mix of Christmas cookies that she’d baked, and these were also the first ones to go from the box (sometimes I’d never even get one and Trevor would’ve eaten them by the time they made it home!)
These cookies are really straight forward. I actually made the dough the day before I baked them and it worked out really well. They were super chewy and moist without flattening out too much while baking. I let the cookies sit on the tray for a minute or two before adding the Hershey Kisses. You’ll also have to let them sit out on the counter for a few hours before you package the Peanut Blossoms up to let the Hershey Kisses harden back up.
This is also a great recipe to make now and freeze later. They’ll hold up well in an airtight container or Ziploc bag.
Christen in the Kitchen’s 12 Days of Christmas Cookies
Day 2: Press Cookies
Read on for the Peanut Blossoms recipe!
- 1 cup granulated sugar (plus another 1/2 cup set aside)
- 1 cup brown sugar, packed
- 1 cup butter, room temperature
- 1 cup peanut butter (I used all-natural)
- 2 eggs
- 1/4 cup milk
- 2 tsp. vanilla
- 3 1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 package Hershey Kisses
- Preheat oven to 375 degrees.
- Cream together sugars, butter and peanut butter. Add in eggs, milk and vanilla.
- Sift dry ingredients together and add to the wet mixture.
- Shape dough into balls and roll in the reserved granulated sugar.
- Bake on cookie sheets lined with parchment paper for 10 minutes or until just slightly browned.
- Let the cookies sit on the tray for a minute or two then press a Hershey Kiss into each cookie.
- Transfer the cookies to a wire rack and allow to cool completely.