I’m sure that you’re familiar with the forever popular Christmas cookie – Peanut Butter Blossoms. If you’re not, they are this beautiful mix of a peanut butter cookie dough that’s rolled in sugar. Once it bakes for a few minutes, you stick a Hershey’s kiss in it, bake it a minute or two more, and you have your delightfully chewy, peanut-buttery, chocolatey cookie! Me and a few of my friends got together for a Holiday Cookie Swap this past weekend, and since they’re all super-foodies, I felt I had to step up my game a little bit. I’ve been on a chocolate/peppermint kick lately, so I decided that I would transform my tried and true Peanut Butter Blossoms recipe.
In Christmases past, I know I’ve had peppermint kisses before, and this recipe hinges on whether or not you can find them. Chances are you can – I have found them in two different local grocery stores, so I think you’ll be good!
I know you’re probably thinking – “Hey! She spelled ‘cane’ wrong!” Well, my dear metal head, let me ask you this: Have you ever heard of Danzig? On his first album, self-titled “Danzig,” the first track is called Twist of Cain, where Glenn Danzig tells his own version of the biblical Cain & Abel story. It makes for a very metal “twist” for Christmas, don’t ya think?
I hope you make these for your family and friends for Christmas. They’re dy-no-mite!!!
What are your favorite cookies to make/eat during the holidays?
- 1/2 Cup Butter, room temperature
- 2 Ounces or a very full 1/4 Cup Cream Cheese, room temperature
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Egg, room temperature
- 1 Teaspoon Vanilla
- 1 3/4 Cup All Purpose Flour, sifted before measuring
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 48 Hershey’s Peppermint Kisses. (about a 10 oz bag)
- Preheat oven to 375 degrees Fahrenheit.
- Cream the butter, cream cheese, and both sugars until well incorporated and fluffy.
- Add in the egg and vanilla, and mix until well incorporated. Scrape down the sides of your mixer, and mix until everything is well incorporated.
- Add in the flour, cocoa powder, salt, and baking soda, mixing until just incorporated. Scrape down the sides, and mix again, making sure everything is combined.
- Cover with plastic wrap, and chill for 2-24 hours.
- Roll dough into 3/4″ balls, and roll in granulated sugar. Place on a parchment or silpat lined baking sheet and bake for 9 minutes. Remove from oven, press the kisses in the center of the cookie, and return to the oven to bake two minutes more.
- Remove from the oven, and let cool on the cookie sheet for 5 minutes. Then remove to a wire rack to finish cooling completely for one hour.
These peppermint blossoms look and sound incredible delicious! they definitely have been added to my holiday baking list!
Thank you Thalia!! You won’t regret making them… and the recipients will thank you!! <3
These cookies were fabulous!
Thank you Cathy!!! It was SO GREAT seeing you, as always! My food blogger soul sistah! <3
Sweet! Sorry I missed seeing you and loading up on cookies!!
Thanks Priscilla!!! Miss you too! We’ll definitely have to catch up in the new year! <3