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It wouldn't be Christmas without everybody's favorite Peanut Butter Blossom Cookies! This recipe swaps in some almond flour for a little extra protein, with that soft and chewy, peanut-buttery, Hershey's Kiss Cookie nostalgia we all love!
You'll Want to Make These Every Year!
- Peanut Butter Blossoms with Almond Flour - I always take the chance to swap some regular flour with almond flour in baking. A little extra protein, slightly more nutritious, and the taste is the same!
- Classic for a Reason - They really are the favorite Christmas cookie, right? Kids to grandparents, everyone loves them, and they're fun to make too! Perfect for holiday trays, gift giving, and cookie swaps!
- Freezer Friendly - We always make a batch or two up early to get ahead on the busy holiday prep, they freeze and thaw beautifully.
- Happy Holidays! We love making Christmas Granola and Rolo Pretzel Turtle Bites this time of year! Check out these 35 Holiday Side Dish and Appetizers too!
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Ingredients & Substitutions
Classic ingredients and the addition of almond flour make these Peanut Butter Blossoms our favorite Christmas cookie!
- Butter - Make sure your butter is softened by taking it out of the fridge the day before. Cold butter will not incorporate with into the sugar. I like the flavor of salted butter, but either are fine.
- Sugar and Brown Sugar - The butter and sugar get creamed together and then the dough balls are rolled in more sugar to coat the outside just before baking. Next time you run out, try making your own Homemade Brown Sugar, it's surprisingly amazing!
- Peanut Butter - I always buy the natural peanut butter that has a more oily consistency, I just think it's delicious! But any kind will work, I just recommend checking the ingredient list and make sure it's only peanuts and salt.
- Egg - The binder for the cookies.
- Vanilla Extract - A little extra of that classic flavor.
- Flour and Almond Flour - I often swap some regular flour with almond flour in baking. Why not add a little extra protein and nutrition where you can? If you don't have it, you can just use all regular flour. It really doesn't change the taste at all.
- Hershey's Kisses - We always go with the classic milk chocolate Hershey's Kisses, but you can use any of their special Christmas varieties, or really any chocolate candies you like for fun variations!
See recipe card below for full quantities.
Instructions
A very simple cookie recipe, pressed with a Hershey's kiss when they are warm from the oven! This is the cookie that the kids always love to help with!
Step 1 - Preheat the oven to 350°F.
In a stand mixer, cream together the butter and sugar until smooth.
Step 2 - Add the egg and peanut butter and continue to mix.
You can also add in the vanilla extract, salt and baking soda.
Step 3 - Slowly add in the flour and almond flour while the mixer is running, a spoonful at a time works well.
Step 4 - Stop occasionally to scrap down the sides with a spatula and make sure the dough is evenly mixed.
Step 5 - Chill the dough in the fridge for 15 minutes (or longer) while you unwrap the chocolate kisses.
Step 6 - Use a portion scoop to make evenly sized cookies, and roll into a ball shape with your hands. Roll them around in a bowl of sugar to coat.
Step 7 - Bake for 10 to 12 minutes. Right when they come out of the oven, press each cookie with a Hershey's kiss.
Step 8 - Allow to cool on the baking sheet before trying to move and store!
Recipe Notes & Tips
- Chill the Dough - It's always a good idea to chill the dough a bit before rolling the cookies. Just pop it in the fridge, even for 15 minutes while you unwrap the kisses. It will keep your cookies from spreading and getting too thin.
- Press the Kisses Right from the Oven - The warm cookies melt the chocolate just slightly so they adhere. Do be careful that little arms don't get burned on the edge of the pan!
- Use a Portion Scoop - If you have a small portion scoop, it's great for getting the cookies to be the same size so they bake evenly.
- Storage and Freezing - Cookies can be stored in an airtight container on the counter for 4 or 5 days, a few days longer in the fridge, or for months in the freezer. They freeze and thaw perfectly, and I actually think they are delicious eaten frozen!
Recipe FAQs
Yes, if you don't have almond flour you can just use all regular flour.
I haven't tried it, but I think you could substitute gluten-free flour for the regular flour, in addition to the almond flour. Regular Hershey's kisses are gluten-free (as are most peanut butters) but make sure to check the labels. Again I haven't tried using all almond flour, but I think it would work although might change the flavor a bit.
This usually happens because the dough becomes too warm before baking. Let it chill at least 15 minutes in the fridge before rolling the cookies. Don't let the kids over handle the dough when rolling in the sugar, work quickly so their hands don't warm it too much.
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Peanut Butter Blossom Cookies with Almond Flour
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Print Pin RateIngredients
- ½ cup butter softened
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 egg
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup flour
- ½ cup almond flour
- 26 to 28 Hershey's Kisses milk chocolate
For Coating
- ¼ cup sugar more as needed
Instructions
- Preheat oven to 350℉.
- In a stand mixer, cream together the butter and sugars until smooth, stopping to scrape down the sides.
- Add the egg, peanut butter, vanilla, salt and baking soda and continue mixing.
- Slowly add the flour and almond flour, a spoonful at a time, while the mixer is running on low speed until fully incorporated.
- Chill the dough in the bowl in the fridge for at least 15 minutes while you unwrap the Hershey's kisses.
- Scoop the dough into 1 Tablespoon sized balls and roll in your hands. You should get about 26 to 28 cookies. Roll each ball around in a bowl of sugar to coat the outside.
- Place cookie dough balls on 2 baking sheets. Bake for 10 to 12 minutes.
- When the cookies are hot from the oven, press a Hershey's kiss into the center of each. Allow to cook on the cookie sheet before moving to store.
Notes
- Use a portion scoop to get equal sized cookies, mine made 27 but this might vary a bit depending on size.
- Chill the dough for 15 minutes before rolling the cookie dough into balls.
- Store in an airtight container for 4 to 5 days on the counter, a bit longer in the fridge, or for months in the freezer. These cookies freeze and thaw beautifully!
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