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Hey there, cookie lovers!
Are you in the holiday spirit yet? If not, I’ve got just the thing to get you there!
Today, I’m sharing an incredible recipe for peanut butter Christmas cookies topped with peppermint kisses.
They’re soft, delicious, and filled with festive cheer.
Trust me, your taste buds will thank you for this sweet treat!
Let’s spread some holiday joy, one cookie at a time!
Possible Ingredient Alternatives
Butter can be replaced with coconut oil for a dairy-free option, maintaining a similar texture and richness. Use the same amount of coconut oil as butter, but ensure it’s at room temperature for proper mixing. Peanut butter can be substituted with almond butter or sunflower seed butter for those with peanut allergies. These alternatives offer similar consistency and nutritional profiles. Use a 1:1 ratio when substituting. Regular flour can be swapped with a gluten-free all-purpose flour blend for those avoiding gluten. Look for a blend that includes xanthan gum for best results, and use the same amount as called for in the recipe. These substitutions allow for adaptations to various dietary needs while preserving the cookies’ overall flavor and texture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 23-30 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 30-35 g
- Fat: 120-130 g
- Carbohydrates: 250-270 g
Ingredients
- 1/2 cup softened butter
- 1/2 cup smooth peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/2 cups regular flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
Step 1: Preheat the Oven and Cream the Butters
Preheat your oven to 375 degrees Fahrenheit.
In a large bowl, add the softened butter, granulated sugar, brown sugar, and peanut butter.
Whisk these ingredients together vigorously until the mixture becomes light and fluffy.
This process is key, so spend some extra time whisking to achieve as much airiness as possible.
The peanut butter might make it slightly less fluffy than other recipes, but it’s crucial for a great texture.
Step 2: Add the Egg
Add the egg to the creamed mixture and mix until just barely incorporated.
Be cautious not to overmix after adding the egg; it’s better to have it slightly less incorporated than too much.
You just want to ensure that the egg isn’t sitting as liquid on top of the mixture.
Step 3: Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and baking powder.
This step helps these ingredients incorporate more easily into the butter mixture, ensuring the right cookie consistency.
If pressed for time, you may skip this, but it is recommended for the best results.
Step 4: Combine Wet and Dry Ingredients
Gently add the flour mixture to the butter mixture, mixing as little as possible.
You want to stop as soon as you no longer see white pockets of flour.
Overmixing here will reduce the cookies’ airiness, making them dense.
Step 5: Shape and Bake the Cookies
Roll the dough into 1-inch balls and place them about 1 ½ inches apart on an ungreased cookie sheet.
Bake the cookies for 8-10 minutes, until they are just barely golden brown.
Slight undercooking is preferable as it will keep the cookies soft enough to press in the chocolate later.
Step 6: Prepare the Chocolate and Finish the Cookies
While the cookies bake, unwrap the chocolate pieces, keeping them cool until needed.
After removing the cookies from the oven, allow them to rest for 1-2 minutes on the baking sheet.
Then, immediately press a Hershey’s kiss into the center of each cookie while they are warm but not hot to avoid melting the chocolate.
Step 7: Cool and Set the Cookies
Transfer the cookies from the baking sheet to a cooling rack or place them in the refrigerator to set completely.
Enjoy your delicious peanut butter blossom cookies once they are fully cooled and the chocolate is set!
