Cooking,  Lifestyle

3 Days Of Christmas Cookies – Peanut Butter Cookies

I love Christmas, and it’s only days away. Over the last couple of years, I have started my own tradition of making Christmas cookies for everyone I know. For tonight, and the next 2 days, I want to share some of the best cookie recipes out there. Last night, I made peanut butter cookies, which went over superbly at work, and I think they are just perfect!

Let’s get to it!

Peanut Butter Cookies Recipe


  • 1 cup softened unsalted butter (2 sticks)
  • 1 1/4 cups creamy peanut butter
  • 1 cup white sugar, plus 1/4 cup set aside in a bowl
  • 1 cup packed dark brown sugar
  • 2 eggs


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • Optional: Hershey kisses


Before we get started, it is very important that your butter is soft. If you do not have time to let the butter soften on it’s own, which we know takes forever, put it in the microwave for 10 seconds. If it still isn’t soft after 10 seconds, continue to microwave in increments of 5 seconds, checking softness each time. You don’t want it to be all the way melted and if it ends up hot to the touch, it needs to cool before you use it, because you don’t want to end up scrambling your eggs.

When baking cookies you need two bowls, one for the top half (wet ingredients) of the ingredients, and one for the bottom (dry ingredients).

  1. In a bowl, combine butter, peanut butter, and sugars (white and brown), and mix together until well incorporated.
  2. Beat the eggs into the mixture. (Doing it separate keeps your eggs from getting over beaten)
  3. In a separate bowl, add flour, baking powder, salt, and baking powder.
  4.  Slowly add the flour mixture into the wet mix. (I do about 1/4 at a time)
  5. After well mixed together, roll dough into a ball and refrigerate for an hour. You can also do it overnight.
  6. Preheat oven to 375 degrees F.
  7. Roll dough into 1 inch balls, and roll in sugar. Flatten with a fork in a crisscross pattern. Cook for roughly 10 minutes until they are light golden brown. (Optional: Leave some of the cookies in balls, and cook for the same amount of time. Remove from oven and let the cookies slightly cool. Take a Hershey kiss and push gently into the center of the cookie, as pictured above).

I am very fond of the above variation with the Hershey kisses, also known as peanut butter blossoms, however, I only typically do about half of them this way. They get hard to package if they all have kisses on them, and they as super sweet in my opinion, so it’s nice to have some without them as well.

I hope you enjoy these peanut butter cookies as much as my loved ones and I have. Over the next days, I also want to share with you my favorite recipes for sugar cookies and chocolate chip cookies.




Peanut Butter Cookies recipe adapted from All photos are my own © 

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