Peanut Butter Blossoms Are Back: 15 Candy-Topped Christmas Cookies That Vanish First From Every Holiday Tray

Peanut butter blossoms are the cookie everyone reaches for first on a Christmas tray, and this year the craving is official. Peanut butter cups just showed up as a Breakout search tied to Christmas cookies on Google Trends, which means a lot of home bakers are hunting for that sweet and salty bite right now. So we gathered peanut butter blossoms and 14 more candy-topped cookies in one place. You will find the classic sugar-rolled blossom, chewy cookie cups, peppermint and gingerbread twists, a dairy-free batch, cute reindeer for the kids, plus fudge, buckeyes and brownies for the no-fuss crowd. Every recipe uses simple pantry staples and a little holiday magic. Preheat the oven and pick a favorite..

Classic Peanut Butter Blossoms From Grandma’s Cookie Tin

This is the cookie that made the whole tray famous. A soft peanut butter cookie dough gets rolled in sugar, baked until just set, and then a chocolate drop is pressed into the warm center so it melts a little and holds tight. Bakers have been making them since the 1950s, and they still disappear before anything else at a cookie swap. The secret is pulling them from the oven while the edges are barely golden, so every bite stays tender, sweet and a little salty..

You will need: 1/2 cup butter, 1/2 cup creamy peanut butter, 1/2 cup sugar plus extra for rolling, 1/2 cup brown sugar, 1 egg, 2 tablespoons milk, 1 teaspoon vanilla, 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 36 milk chocolate drops.

How to make it: 1. Heat the oven to 375°F. 2. Beat butter, peanut butter and both sugars until fluffy, then beat in egg, milk and vanilla. 3. Stir in flour, baking soda and salt. 4. Roll 1-inch balls in sugar and bake 8 to 10 minutes. 5. Press a chocolate drop into each warm cookie right away and cool on a rack.

Extra-Crackly Sugar-Rolled Peanut Butter Blossoms

Want that bakery look with deep cracks and a sparkly crust? Roll the dough balls twice, first in plain sugar and then in coarse sanding sugar. As the cookies spread in the oven, the sugar shell splits into those pretty crackles that catch the light on a holiday platter. A short chill in the fridge before baking keeps them thick and puffy instead of flat. These look so polished that guests often ask which bakery they came from, and you get to smile and say they came from your own kitchen.

You will need: 1 batch classic blossom dough, 1/2 cup granulated sugar, 1/3 cup coarse sanding sugar, 36 chocolate drops.

How to make it: 1. Chill the dough 30 minutes. 2. Roll 1-inch balls in granulated sugar, then in sanding sugar. 3. Bake at 375°F for 9 to 10 minutes until cracked. 4. Press in chocolate drops at once. 5. Cool completely before stacking so the chocolate sets.

Peanut Butter Cup Cookie Cups From a Mini Muffin Pan

This twist on peanut butter blossoms matches the search trend perfectly. Instead of rolling balls on a sheet, you press the dough into a mini muffin pan and push an unwrapped mini peanut butter cup into each one straight from the oven. The cookie bakes up into a chewy little cup that hugs the candy, so every bite has crisp edges, a soft middle and a melty peanut butter center. They travel well in tins and look adorable in paper liners on a party table.

You will need: 1 batch classic blossom dough or 1 roll refrigerated peanut butter cookie dough, 24 mini peanut butter cups (unwrapped and chilled), nonstick spray.

How to make it: 1. Heat the oven to 350°F and grease a 24-cup mini muffin pan. 2. Place a 1-inch ball of dough in each cup. 3. Bake 9 to 11 minutes until puffed. 4. Immediately press a chilled peanut butter cup into each center. 5. Cool 15 minutes in the pan, then twist out gently.

Chocolate Peppermint Blossoms With Crushed Candy Cane

Peppermint lovers, this one is for you, the chocolate twin of peanut butter blossoms. A fudgy cocoa cookie is rolled in sugar and crowned with a striped peppermint chocolate drop, then sprinkled with crushed candy cane while still warm. The cool mint against the deep chocolate tastes just like a cup of holiday cocoa, and the red and white swirls make the whole tray look festive. Bake a double batch, because these tend to vanish from the cookie jar faster than you can refill it, especially when kids find out where they are hidden.

You will need: 1/2 cup butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla, 1/4 teaspoon peppermint extract, 1/2 cup cocoa powder, 1 cup flour, 1/2 teaspoon baking soda, pinch of salt, sugar for rolling, 24 peppermint chocolate drops, 2 tablespoons crushed candy cane.

How to make it: 1. Beat butter and sugar, then add egg, vanilla and peppermint extract. 2. Mix in cocoa, flour, baking soda and salt. 3. Roll 1-inch balls in sugar. 4. Bake at 350°F for 9 minutes. 5. Press in peppermint drops and sprinkle with crushed candy cane right away.

Red and Green Sugar Blossoms for the Kids’ Table

Kids go wild for these peanut butter blossoms in party colors. Simply roll your cookie dough in red or green sanding sugar before baking, and top each one with a striped candy cane chocolate drop. The bright colors make the tray pop in photos, and little helpers can do the rolling themselves. If your family loves a cookie with a filled center, pair these with our Christmas thumbprint cookies for a mix-and-match platter that looks like it came from a holiday bakery window.

You will need: 1 batch sugar cookie or peanut butter cookie dough, 1/4 cup red sanding sugar, 1/4 cup green sanding sugar, 30 candy cane chocolate drops (unwrapped).

How to make it: 1. Heat the oven to 350°F. 2. Roll 1-inch dough balls, half in red sugar and half in green. 3. Bake 9 to 10 minutes until set. 4. Press in a candy cane drop while hot. 5. Chill the tray 10 minutes so the drops hold their shape.

Gingerbread Blossoms With Dark Chocolate Centers

Swap the peanut butter for molasses and warm spices and you get a cozy cousin of classic peanut butter blossoms. These gingerbread blossoms are chewy, rolled in coarse sugar, and finished with a dark chocolate drop that balances the ginger and cinnamon. They make the whole kitchen smell like Christmas morning while they bake. The dough is sturdy, so it is perfect for make-ahead baking: roll the balls, freeze them on a tray, and bake straight from frozen whenever unexpected guests ring the doorbell.

You will need: 3/4 cup butter, 1 cup brown sugar, 1 egg, 1/4 cup molasses, 2 1/4 cups flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 2 teaspoons baking soda, 1/4 teaspoon salt, coarse sugar for rolling, 36 dark chocolate drops.

How to make it: 1. Beat butter and brown sugar, then add egg and molasses. 2. Stir in flour, spices, baking soda and salt. 3. Chill 1 hour. 4. Roll balls in coarse sugar and bake at 350°F for 10 minutes. 5. Press in dark chocolate drops while warm.

Dairy-Free Peanut Butter Blossoms Everyone Can Share

If someone at your table skips dairy or eggs, these mean nobody misses out. Coconut oil and a flax egg replace the butter and egg, and a puddle of dairy-free dark chocolate sits in the center instead of a candy drop. The cookies come out tender, nutty and rich, and most guests never guess they are vegan. Always label them on the platter, and keep a separate peanut-free treat nearby, since peanut allergies are common at big family gatherings.

You will need: 1/2 cup creamy peanut butter, 1/4 cup melted coconut oil, 1/2 cup brown sugar, 1/4 cup sugar, 1 flax egg (1 tablespoon ground flax plus 3 tablespoons water), 1 teaspoon vanilla, 1 1/4 cups flour, 1/2 teaspoon baking soda, pinch of salt, 1/2 cup dairy-free dark chocolate chips.

How to make it: 1. Mix the flax egg and let it sit 5 minutes. 2. Beat peanut butter, coconut oil, sugars, flax egg and vanilla. 3. Stir in flour, baking soda and salt. 4. Roll balls, press a small well in each and bake at 350°F for 10 minutes. 5. Fill each well with a few chips and let them melt.

Mini Peanut Butter Blossoms for a Big Crowd

Need a mountain of cookies for a school party or office swap? Shrink the classic. Mini peanut butter blossoms use a small cookie scoop and a smaller chocolate drop, so one batch of dough gives you about six dozen two-bite treats. They bake in just seven minutes, which means you can fill several tins in an afternoon. No small drops in the pantry? Press three or four chocolate chips into each warm cookie instead. Pile them high on a platter and watch little hands come back again and again.

You will need: 1 batch classic blossom dough, 72 mini chocolate drops or 1 cup semisweet chocolate chips, sugar for rolling.

How to make it: 1. Heat the oven to 375°F. 2. Scoop 3/4-inch balls and roll in sugar. 3. Bake 7 to 8 minutes until just set. 4. Press a mini drop or a few chips into each warm cookie. 5. Cool on the sheet 5 minutes, then move to a rack.

Peanut Butter Reindeer Cookies With Pretzel Antlers

These little reindeer are the cutest thing on any holiday table, and they start with the same soft dough as peanut butter blossoms. Mini pretzel twists become antlers, candy eyes add personality, and one shiny red candy makes a Rudolph in every batch. The salty pretzel and sweet cookie combo is the same flavor magic that makes peanut butter cups so popular. Set up a decorating station and let kids build their own herd while the cookies are still soft enough to hold the pieces.

You will need: 1 batch classic blossom dough, 48 mini pretzel twists, 48 candy eyes, 24 small red candies, 24 small brown candies.

How to make it: 1. Bake 1 1/2-inch dough balls at 350°F for 9 to 10 minutes. 2. While warm, press two pretzel twists into the top of each cookie. 3. Add two candy eyes. 4. Press in a red or brown candy nose. 5. Cool completely so everything sets in place.

Dark Chocolate Peppermint Cake Cookies

For anyone who wants chocolate on chocolate, these soft cake-style cookies are pure comfort. A boxed devil’s food cake mix, a splash of oil and two eggs turn into rich, pillowy cookies in minutes, and a little peppermint extract makes them taste like the holidays. Top them with a chocolate drop if you want them to look like peanut butter blossoms, or leave them plain for the cookie tin. They stay soft for days in an airtight container, which makes them great for baking ahead.

You will need: 1 box devil’s food cake mix, 1/3 cup vegetable oil, 2 eggs, 1/2 teaspoon peppermint extract, 1/2 cup dark chocolate chips, chocolate drops for topping (optional).

How to make it: 1. Heat the oven to 350°F. 2. Stir cake mix, oil, eggs and peppermint extract into a thick dough. 3. Fold in chips. 4. Roll 1-inch balls and bake 8 to 9 minutes. 5. Press in chocolate drops if using and cool on the sheet 5 minutes.

3-Ingredient Flourless Peanut Butter Blossoms

This is the emergency recipe every baker should know. Just peanut butter, sugar and one egg make a chewy cookie with no flour at all, so it is naturally gluten-free when you check your labels. Bake them plain like the classic cookie in the photo, or press a chocolate drop on top for an instant blossom. The dough comes together in one bowl in about two minutes, which makes it perfect for late-night cookie cravings or a last-minute gift.

You will need: 1 cup creamy peanut butter, 1 cup sugar, 1 egg, chocolate drops for topping (optional).

How to make it: 1. Heat the oven to 350°F. 2. Stir peanut butter, sugar and egg until smooth. 3. Roll 1-inch balls and place on a lined sheet. 4. Bake 10 to 12 minutes until puffed and set at the edges. 5. Press in chocolate drops right away if you like and cool fully before moving.

Peanut Butter Layer Brownies

When you need a big batch in one pan, bake this. A fudgy brownie base gets topped with a creamy peanut butter layer and a second swirl of brownie batter, so every square tastes like a giant peanut butter cup. Cut them small for a cookie tray, because they are rich. They also slice cleanly when chilled, which means neat squares for gift boxes. Warm one for ten seconds in the microwave and add a scoop of vanilla ice cream for a quick holiday dessert.

You will need: 1 box brownie mix plus the eggs and oil it calls for, 3/4 cup creamy peanut butter, 1/2 cup powdered sugar, 2 tablespoons softened butter, 1/2 teaspoon vanilla.

How to make it: 1. Heat the oven to 350°F and line an 8×8 pan. 2. Mix the brownie batter and spread two thirds in the pan. 3. Beat peanut butter, powdered sugar, butter and vanilla and dollop over the top. 4. Add the rest of the batter and swirl gently. 5. Bake 30 to 35 minutes, cool, chill and cut.

Chocolate-Dipped Peanut Butter Buckeyes

If peanut butter blossoms are your favorite, buckeyes are the no-bake answer to a peanut butter cup. Creamy peanut butter balls are dipped in melted chocolate, leaving a little circle of peanut butter showing on top so they look like the nut they are named after. They need no oven, which frees up space when you are baking everything else, and they keep for weeks in the fridge. Use a toothpick to dip them, then smooth the hole with a fingertip for a neat finish.

You will need: 1 1/2 cups creamy peanut butter, 1/2 cup softened butter, 1 teaspoon vanilla, 4 cups powdered sugar, 2 cups semisweet chocolate chips, 1 teaspoon coconut oil.

How to make it: 1. Beat peanut butter, butter and vanilla, then mix in powdered sugar. 2. Roll 1-inch balls and freeze 30 minutes. 3. Melt chocolate with coconut oil. 4. Dip each ball on a toothpick, leaving the top uncovered. 5. Set on parchment and chill until firm.

Two-Layer Peanut Butter Chocolate Fudge

This fudge is the easiest gift on the list. A layer of chocolate fudge sets first, then a creamy peanut butter layer goes on top, and the two together taste just like the candy everyone is searching for. It takes about fifteen minutes on the stovetop and sets in the fridge while you bake. Cut it into small squares and pack them in mini paper cups for neighbors, teachers and the mail carrier. A sprinkle of flaky salt on top makes it even better.

You will need: 2 cups semisweet chocolate chips, 1 can sweetened condensed milk (divided), 1 cup peanut butter chips, 1/2 cup creamy peanut butter, 1 teaspoon vanilla, flaky salt (optional).

How to make it: 1. Line an 8×8 pan with foil. 2. Melt chocolate chips with half the condensed milk, spread in the pan and chill 15 minutes. 3. Melt peanut butter chips with the rest of the condensed milk and the peanut butter. 4. Stir in vanilla and spread over the chocolate. 5. Chill 2 hours and cut into small squares.

Peanut Butter Millionaire Shortbread Squares

Finish the tray with the fanciest bite of all. A buttery shortbread base is topped with a peanut butter caramel and a smooth layer of chocolate, so you get crunch, chew and snap in every square. It looks like something from a fancy bakery, but it is made in one pan with simple ingredients. Chill it well and cut with a hot knife for clean edges. These keep beautifully, so you can make them a week before Christmas and still have them taste fresh.

You will need: Base: 1 cup butter, 1/2 cup sugar, 2 cups flour. Filling: 1 can sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, 1/3 cup creamy peanut butter. Topping: 1 1/2 cups milk chocolate chips, 1 teaspoon coconut oil.

How to make it: 1. Press the base into a lined 9×9 pan and bake at 350°F for 20 minutes. 2. Simmer condensed milk, butter and brown sugar, stirring, 8 minutes until thick and golden. 3. Stir in peanut butter and pour over the base. 4. Chill 30 minutes. 5. Melt chocolate with coconut oil, spread on top, chill and cut.