These Reeses Peanut Blossoms Recipe is one of our favorite Christmas recipes and it just doesn’t feel like Christmas until we’ve baked some.
Growing up these cookies were a Christmas Cookie staple, but my Grandma would always put the traditional Hershey Kiss in each cookie. Then one year my mom put Reese’s into the cookies (my dad’s favorite treat) and it changed these cookies for us forever.
I still distinctly remember the year that my mom accidentally put baking powder in the cookies instead of baking soda and my little sister snuck one while they were cooling, and they were absolutely disgusting. But she couldn’t say anything because she wasn’t supposed to have one in the first place!
Of course these will be waiting on a plate for Santa!
PrintPeanut Blossoms
- Cook Time: 11 mins
- Total Time: 11 mins
- Yield: 100 cookies 1x
Scale
Ingredients
- 1 cup Crisco
- 1 cup Creamy Peanut Butter
- 1 cup Light Brown Sugar
- 1 cup sugar
- 3 Eggs
- 5 T. Milk
- 2 t. Vanilla
- 3 1/2 cups flour
- 2 t. baking soda
- 1 t. salt
- Large Bag of Reese’s Peanut Butter Cups (appx. 100)
- Dish of Sugar to Roll Dough in
Instructions
- Heat oven to 375
- Cream Peanut Butter, Shortening, and Sugars. Add Eggs, Milk and Vanilla. Mix Well
- Add Flour, Baking Soda, and Salt
- Roll Dough into small dough balls and roll them in sugar. Place into small muffin cup.
- Bake for 11 minutes
- Immediately after removing from oven place a Reese’s into each cookie.
- Cool and Enjoy… and pray that your husband and boys don’t eat them all before they are cool enough to put away!
I’ll warn you that this recipe is **almost** too much to be doubled in my kitchenaid mixer! If you’re ok with a bit of a mess it can be done though. I’m known for always being the bowl over-filler.
I hope you love this peanut blossoms recipe as much as I do! Make sure you check out my other dessert recipes and Christmas cookies in the recipe gallery here!
