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Peanut Butter Cup Christmas Cookies Recipe

Photo by Laura Peterson

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

2 eggs

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.





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