With the holidays fast approaching—umm, is there really less than 2 weeks until Thanksgiving?—I thought it would be a great idea to give my classic peanut butter blossoms a little makeover since they are, to my family, a big favorite this time of year!

These classic peanut butter blossoms are the perfect holiday cookie for any party or family get together!

peanut butter blossoms or hershey kiss cookies?

The peanut butter blossom is a classic cookie that originated from a Pillsbury Bake-off contest in 1957. I never even actually knew they were called peanut butter blossoms until a few years ago because up until then I had always referred to them as Hershey kiss cookies. Either way they're delicious! I have fond memories of my Mom, my Grammy, and my Aunts all making them at one point in time. My husband even loves them so I make it a point to bake some every so often, especially this time of year!

how to make classic peanut butter blossom cookies

These classic peanut butter blossoms will be some of the easiest cookies you'll ever make! The hardest part will be resisting the temptation to eat them all! First you sift together your dry ingredients (flour, baking soda, and salt). Next, using your mixer (stand or hand-held), you blend together the peanut butter, butter, sugar, egg, and vanilla. Switch the speed to low and add your dry ingredients to the wet.

chilling the cookie dough

After mixing all of your ingredients together, you'll want to chill the dough for an hour because this will help keep the dough together as you shape them into the cookie dough balls later for baking. For this recipe, my friends over at Abeego were kind enough to send me their reusable beeswax food wraps to use to tightly cover the mixing bowl and chill the dough. I've been extra excited to use their wraps for a while now because my husband and I have been cutting back on our plastics use this year. And with baking, using rolls upon rolls of plastic wrap just wasn't working for me anymore.

I'm obsessed with their wraps because they're reusable, plastic free, and hand-washable with just cold water and some dish soap (we use 7th Generation). More importantly, they stretch really well and stick well, providing a nice tight seal around the mixing bowl edge—something I could never get my plastic wrap to do! Besides covering up the classic peanut butter blossom cookie dough, I use them for covering pans of brownies, leftover dinner, and my husband uses them for taking snacks into work. Abeego wraps come in a variety of different sizes all of which you can check out on their site!

After mixing all of your ingredients together, you'll want to chill the dough for an hour. This will help keep the dough together as you shape them into the cookie dough balls later for baking. Pictured Above: Large Abeego Beeswax Food Wrap

baking tip

One thing I like to do with my Hershey Kisses, that makes for a smoother process, is to unwrap them and put them in a bowl prior to baking the cookies so you can have them readily available to place on top of the cookies when they come out of the oven. I'd go ahead and just unwrap a few for you to eat while you're baking too.????

baking classic peanut butter blossoms

After the dough has been chilled, you'll roll the dough into roughly 1" balls and then roll them in granulated sugar. Place them roughly 2" apart on the lined cookie sheet. Bake them for 6-8 minutes, remove from the oven, add a Hershey kiss to each, and place back into the oven for another 2 minutes. After you remove the peanut butter blossoms from the oven, allow them to cool on the cookie sheet for a few minutes before transferring them to a cooling rack.

If you're a peanut butter blossom or Hershey kiss cookie fanatic like I am, I'd love to hear if you do anything different with this recipe! The more versions of this classic cookie the better!

check out my other peanut butter recipes