Whew!!  Can you believe that it is December 3rd?  I have taken a bit of a break to enjoy my kids, who were home visiting but am back and ready to bake!  Baking during the holiday season makes my heart happy and so naturally, November and December are full of sweets.  The only problem being that I have more ideas than time to make them all.  Then I stress about which ones to share with all of you.  The recipes need to be ones that you want to make and since I have not been blessed with telepathic power, I just have to go with my gut.  So, I have decided to keep things pretty traditional this year {starting with Peanut Butter Blossoms} but I couldn’t help adding a fun twist.

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These Peanut Butter Blossoms are so good!  The recipe itself is SUPER simple and I have added a couple of tips to make the recipe even easier.  Turning the Hershey’s Kiss into a Christmas tree isn’t a new idea.  I saw it online but wanted to recreate it and show all of you how fun and easy it is to do.

Here are some other awesome cookie ideas…Red Velvet Kiss Cookies, Cream Cheese Sugar Cookies and Soft Sprinkle Confetti Cookies.

Tips for the Perfect Peanut Butter Blossom

You will notice that the dough itself is made with Crisco and not butter.  I don’t do that very often but have found that with this cookie, it really just works best.  Thankfully they now sell Crisco in sticks which makes measuring it a breeze.  The finished dough will be thick but that is how you want it.  Use a medium sized cookie scoop {or 1 1/2 tablespoons of dough}, roll the dough ball in your hands to get it smooth and then give it a quick trip through some granulated sugar.

This recipe will make 24 cookies and they don’t spread out much {thank you thick dough}.  Putting 12 cookies per sheet works great.

They don’t take long to bake, just 8-10 minutes or until the cookies just start to crack.  The main thing to remember is not to over bake!

Let the cookies cool on the cookie sheet for 2-3 minutes, then transfer them to a cool sheet and press a Hershey’s Kiss into the middle of each cookie.

The key to making a pretty Peanut Butter Blossom cookie is to not let your Hershey’s Kiss melt.  To achieve that, at this point you want to put them into the freezer for about 10 minutes.  This will completely cool the cookie and set up the Kiss which is perfect for the next step…adding your Christmas Tree.

Christmas Tree Peanut Butter Blossoms

I used frosting that I bought at at the store, dyed it green and put it into a small Ziploc bag.  You will cut a very small triangle off of one corner and then pipe a swirl around the Hershey’s Kiss.  Start at the bottom of the Kiss and end at the top.

Add a star sprinkle to the very top of the Kiss.  I found mine in a sprinkle mixture called Unicorn Love at our local Safeway.

Using rainbow nonpareils, sprinkle the rest of the green spiral to look like “lights”.

We all know that Peanut Butter Blossoms should be a part of every good Christmas cookie plate and these little babies would be an EXTRA special addition.

Although a Peanut Butter Blossom in its original form has a special appeal to it.  There is definitely something to be said for a cookie that has been around since 1957.

Either way you serve them you can bet that they won’t last long.  I hope these sweet little numbers grace your home and holiday table with as much love and tastiness that makes Christmas wonderful.

Peanut Butter Blossoms

Tender peanut butter cookies are baked to perfection and finished with a Hershey's Kiss.  To add a Christmas touch, green frosting and sprinkles are combined to create a festive tree that everyone will love.

Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 cookies


  • 1/2 cup butter flavored Crisco
  • 3/4 cup peanut butter
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 egg
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 24 unwrapped Hershey's Kiss

Additional 1/2 cup granulated sugar for rolling.

    1/4 cup frosting, green food color, rainbow nonpareils & small star sprinkles for Christmas trees.



      1. Preheat oven to 375 degrees.  Beat Crisco, peanut butter, granulated sugar, brown sugar, milk and vanilla in a large bowl of a mixer until well blended.  Add egg and mix.  Add dry ingredients {flour, baking soda and salt} to the peanut butter mixture and mix until just combined.  The dough will be thick.

        Make balls of dough using a medium cookie scoop {or 1 1/2 tablespoons of dough}.  Roll in your hands to make smooth and round, then roll the ball of dough in granulated sugar.  Place onto a greased or parchment lined pan and bake for 8-10 minutes or until cookies just start to crack.  Cool cookies on cookie sheet for 2-3 minutes and then move to a cool cookie sheet.  Place a Hershey's Kiss into the middle of each cookie.  To cool the cookie and set the candy, place the cookie sheet into the freezer for 10 minutes.  Remove and enjoy.  Store in an air tight container at room temperature for up to 5 days or freeze for up to 3 months.

      To Make Christmas Trees

      1. Place green colored frosting into a small Ziploc bag and cut a very small triangle from the corner of bag.  Starting at the bottom of the Hershey's Kiss, begin piping a swirl that circles around the chocolate kiss and stops at the very top.  On the very top of the kiss, place a star sprinkle into the green frosting.  Sprinkle remaining green swirl with rainbow nonpareils.  Let frosting set up before serving.