Peanut Butter Cup Christmas Cookies Recipe
One of my favorite Christmas Cookies would be the ever-popular Peanut Blossoms.
The chocolate Hershey’s Kiss in the center is good, but even good things can improve. How about trying a Peanut Butter Cup Blossom this year instead? If you’ve made Peanut Blossoms in the past, just substitute the Kiss for a Cup. I recommend freezing the cups beforehand to prevent them from melting too much.
If you’ve never made Peanut Blossoms, and want to try Peanut Butter Cup Christmas Cookies, here’s the recipe!
1 cup (2 sticks) butter
1 cup peanut butter (I prefer creamy, but it can be done with chunky)
1 cup packed brown sugar
1 cup white sugar
1/4 cup milk
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup white sugar (to roll balls in)
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended.
At this point, I refrigerate the dough so it’s easier to work with. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from oven, and immediately press a peanut butter cup into each cookie. Allow to cool completely. The peanut butter cup will harden as it cools–or stick them in the freezer to speed up the process.