These Peanut Butter Candy Cane Blossoms take an American standard cookie and dress it up to something jovial and festive, fit for a holiday party crowd or a team of elves and just about anyone in between.
These are one of my favorite peanut butter recipes and you need to make them this year!
The holiday season is full of lights, on our trees, in our parades, on our lawns and on some of our roofs. It's no wonder that many of the holiday cookies turned out seem to have a life and color of their own. Some tell stories of our childhood, others are family traditions, and some are just plain fun.
I had my own team of elves help with this creation. Albeit, a team that was small in number (just two) but great with enthusiasm and their cuteness factor - well that was pretty much off the scale. Our blue-eyed, carrot topped twins help me roll these, center the kisses and of course supervise the taste testing. Santa should be so lucky.
The overwhelming consensus from the elf team was one of utter enjoyment from these cookies. We took the classic peanut butter blossom and added a little coca, some seasonal sprinkles, and topped it off with a light peppermint flavored Heshey's Kiss. What is not to love? Our boys loved these and I feel with utter certainty that Santa will not turn his nose at this cookie creation. Add some light to your cookies this year and give these a try, the big guy driving the sleigh is going to love you for it.
Peanut Butter Candy Cane Blossoms
- 3 tablespoons unsweetened cocoa powder
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt
- 1 bag Candy Cane Hershey's Kisses
- 1 stick 4 oz butter, room temperature
- ¾ cup creamy peanut butter
- 1⅓ cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoons vanilla
- 1 teaspoon red gel food coloring
- 2 tablespoons powdered sugar
- red and green sugar for sprinkles
- Preheat oven to 375 F.
- Line cookie sheets with parchment paper and set aside.
- In a small bowl, sift together flour, cocoa powder, baking soda and salt.
- Combine butter, peanut butter and sugar in a medium bowl or the bowl of a stand mixer and beat until well-incorporated.
- Add egg, milk, vanilla and food coloring and beat about one more minute.
- Add the flour mixture and beat on low just until incorporated.
- Refrigerate dough for about 20-30 minutes if desired (to help firm for rolling)
- Form dough into 1 inch balls and place 2-3 inches apart on cookie sheets.
- Bake for 10-12minutes.
- While cookies are baking, unwrap Hershey's kisses.
- Allow cookies to cook for 5 minutes and then press a Hershey kiss in the middle of each one.