Chewy and soft Christmas kiss cookies are classic peanut butter cookies rolled in festive sprinkles and topped with a chocolate Hershey’s kiss.
Why this recipe works
You might know Christmas kiss cookies by the name of peanut butter blossoms. This version of the recipe is not much different other than the addition of festive colored sprinkles. These cookies are fun to cater to any holiday by swapping out the color of sprinkles you use!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DOUGH – This recipe uses 1 stick of butter (4 oz) at room temperature. To bring butter to room temperature quicker, slice it into tablespoons and allow it to sit on the counter for around 25 minutes. It should be soft to the touch. Be sure to use smooth peanut butter, not the chunky kind. Feel free to swap the peanut butter out with another creamy nut butter of your liking.
CHOCOLATE KISS – You’ve likely seen many versions of these cookies floating around out there. Some use candy cane Hershey kisses, others use regular milk chocolate. There is no right or wrong way, use whichever you prefer! They also make hot cocoa kisses, mint truffle kisses, and sugar cookie kisses.
How to Make Christmas Kiss Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375F.
- In a large bowl beat together the butter, peanut butter, and sugars.
- Add the egg, milk, and vanilla extract. Beat again until combined.
- In a separate bowl whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low until combined. Refrigerate dough for 1 hour.
- Use a 1 Tablespoon scoop to make balls of dough and roll in a bowl of sprinkles.
- Place on a baking sheet 2 inches apart. Bake at 375F for 8-10 minutes.
- Remove from oven and place a Hershey’s Kiss in the middle, pressing down just enough to stick and for the dough to start cracking. Place back into the oven for an additional 2 minutes. Remove and allow to cool slightly before moving to a cooling rack.
Frequently Asked Questions & Expert Tips
These cookies will store well at room temperature in an airtight container for 3-4 days. If you would like to keep them longer, you can freeze them.
To freeze the dough, you can either wrap the whole batch of dough in plastic wrap then place it in a freezer bag, or portion it into dough balls first. Freeze the individual dough balls on a wax paper-lined baking sheet for a couple of hours. Place frozen dough balls in a freezer bag and return to the freezer for up to 3 months. To bake, preheat the oven according to the recipe. Remove frozen dough balls and place on baking sheet to thaw while the oven preheats. Roll the dough balls in sprinkles and bake according to recipe instructions.
Serving Suggestions
Christmas kiss cookies have become quite the holiday staple, hence the rename of the original peanut butter blossoms! Make them for your cookie exchanges, holiday parties, or for gift giving.
Easily swap the color of sprinkles you use to fit the theme of any holiday. Red sprinkles or sugar for Valentine’s Day, green for St.Patrick’s Day, pastel sprinkles for Easter, etc. If you don’t want to use sprinkles, leave the cookies as is or roll them in regular granulated sugar.
More Cookie Recipes
- Eggnog Cookies
- Snowball Cookies
- Hot Cocoa Cookies
- Stained Glass Cookies
- Red Velvet Crinkle Cookies
- Easy Decorated Sugar Cookies
- Cherry Pie Cookies
- Paintbrush Cookies
- Melted Snowman Cookies
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Christmas Kiss Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 4 oz butter 1 stick, at room temperature
- ½ cup smooth peanut butter or other creamy nut butter
- ½ cup granulated sugar plus more for rolling if desired
- ½ cup light brown sugar
- 1 large egg
- 1 Tbsp milk or half-and-half, oat milk or nut milk
- 1 tsp vanilla extract
- ½ cup sprinkles
- 11 oz Hershey kisses 5 dozen Hershey Kisses with the foils removed
Things You’ll Need
Before You Begin
- These cookies will store well at room temperature in an airtight container for 3-4 days. If you would like to keep them longer, you can freeze them.
- To freeze the cookie dough, either wrap the whole batch of dough in plastic wrap then place it in a freezer bag, or portion the dough into dough balls first. Freeze the individual dough balls on a wax paper lined sheet for a couple hours. Place frozen dough balls in a freezer bag. To bake, preheat the oven according to the recipe. Remove frozen dough balls and place on baking sheet to thaw while oven preheats. Roll balls in sprinkles or sugar. Bake according to recipe instructions.
Instructions
- Preheat oven to 375F.
- In a large bowl beat together the butter, peanut butter, and sugars.
- Add the egg, milk, and vanilla extract. Beat again until combined.
- In a separate bowl whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low until combined. Refrigerate dough for 1 hour.
- Use a 1 Tablespoon scoop to make balls of dough and roll in a bowl of sprinkles.
- Place on a baking sheet 2 inches apart. Bake at 375F for 8-10 minutes.
- Remove from oven and place a Hershey’s Kiss in the middle, pressing down just enough to stick and for the dough to start cracking. Place back into the oven for an additional 2 minutes. Remove and allow to cool slightly before moving to a cooling rack.
Nutrition
Amanda Davis
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