These 2-Ingredient Peanut Butter Blossom Cookies are the easiest Christmas peanut butter cookies you will ever make. Christmas is probably the busiest time of the year for me.
Between shopping, family gatherings and work it's hard to squeeze cookie baking in. With this easy Peanut Butter Blossom Cookie recipe and you can have a batch of these Christmas cookies cooling on the counter in about 20 minutes.
And when you need a quick and easy cookie exchange recipe this is the one to bake.
How to prep a mini muffin pan
Prep each cup of the muffin pan with a quick spray of a Crisco Original Oil spray. Spraying the mini muffin pan with will kept the peanut butter cookies from sticking to the pan and prepping the pan was so easy.
No messy paper towel to deal with and the peanut butter cookies popped right out of the pan when they were cool.
Peanut Butter Blossom cookies are a favorite Christmas cookie recipe for my family. I make them every year.
They are one of my favorite Christmas Cookie exchange recipe. Like this Cherry Blossom cookie recipe I try to make every year.
Baking homemade Christmas cookies is a family tradition that we have celebrated year after year ever since my children were big enough to help.
Every year I make cut out sugar cookies that we decorate and Peanut Butter Blossom cookies.
Cookie Ingredients
- 1 roll Refrigerator Peanut butter Cookies
- 24 Chocolate Kisses Candy (unwrapped)
- Crisco® 100% Original Oil spray
Recipe Directions
- Spray a mini muffin pan with the Crisco® 100% Original Oil spray.
- Place about 2 tablespoons of the Peanut Butter cookie dough into each section of the muffin pan.
- Bake at 350 degrees for 10-12 minutes.
- Remove tray from the oven and allow to cool for about 5 minutes.
- Place a chocolate kiss into the center of each warm peanut butter cookie.
- Allow to cool for about 3 hours or until the chocolate kiss has hardened before storing in an airtight container.
- Makes 24 Cookies.
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Easy Peanut Butter Blossom Cookies
Ingredients
- 1 roll Refrigerator Peanut butter Cookies
- 24 Chocolate Kisses Candy (unwrapped)
- Crisco® 100% Original Oil spray
Instructions
- Spray a mini muffin pan with the Crisco® 100% Original Oil spray.
- Place about 2 tablespoons of the Peanut Butter cookie dough into each section of the muffin pan.
- Bake at 350 degrees for 10-12 minutes.
- Remove tray from the oven and allow to cool for about 5 minutes.
- Place a chocolate kiss into the center of each warm peanut butter cookie.
- Allow to cool for about 3 hours or until the chocolate kiss has hardened before storing in an airtight container.
Nutrition
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
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