Star of Bethlehem Cookies AKA Peanut Blossoms
My Star of Bethlehem Cookies, more commonly known as Peanut Butter Blossoms Cookies, are topped with chocolate stars instead of kisses! These are perfect for Christmas!
This Easy Peanut Butter Cookie Recipe is made even better by adding chocolate! Reeses’ lovers can attest that this combination is irresistible!!!
Why You Must Make
- If you are a fan of peanut blossoms, this recipe is a simple twist that makes them perfect for Christmas.
- The iconic pairing of peanut butter and chocolate is always a hit!
My version of peanut butter blossoms cookies has been dubbed Star of Bethlehem cookies and is always on my Christmas baking list. I adore Dorie Greenspan’s classic peanut butter cookie or those always popular Old-fashioned 3 Ingredient Peanut Butter Cookies, but those doughs don’t translate well when making these treats!
When December arrives, I hunt down some Brach’s Chocolate Stars to use instead of the traditional Hershey’s Kisses, just to make these cookies more festive for Christmas. These Star of Bethlehem Cookies would be irresistible topped with Rolos, too, if you’re game to mix peanut butter with gooey caramel! Or how about mini Reese’s Peanut Butter Cups?
- Kitchen Staples – Sugar, Brown Sugar, Flour, Baking Soda
- Butter – At room temperature for easier incorporation. I used salted butter.
- Creamy Peanut Butter – I use Jif.
- Eggs – At room temperature for easier incorporation.
- Milk – We keep 2% milk on hand so that’s what I use. Whole milk is fine, too.
- Vanilla Extract – Always use pure vanilla extract, never artificially flavored. Check the label before purchasing. I keep the Nielson-Massey brand on hand.
- Brach’s or Dove’s Milk Chocolate Stars – You can use Hershey’s Kisses, Rolos, or any favorite chocolate candy if you can’t find chocolate stars. You can also check local candy stores to check for chocolate stars.
- I used to be able to find Brach’s Chocolate Stars (affiliate link) in the grocery store, but I’ve had to resort to Amazon of late. I hope they’ll start reappearing on the shelves soon! You might also check your local mall’s candy store as I’ve seen them there in the past, too.
- If you can’t find chocolate stars, you can use any kind of Hershey’s Kiss though I wouldn’t recommend peppermint.
- If you know you will be baking these Star of Bethlehem Cookies on a certain day, pull your butter and eggs out of the refrigerator about two hours before mixing. Room-temperature butter will be much easier to cream.
- Use creamy peanut butter so you can make nice rounds of dough.
- Press in the chocolate star when the cookies come out of the oven, not before you bake.
- But, if you’re worried about your chocolates not sticking, you can pull the cookies out of the oven 1-2 minutes before they are fully baked, add the chocolates, and place them back in the oven to finish baking. I did not find this to be necessary.
- PRO-Tip: Spray your measuring cup with Pam before measuring the peanut butter. It will release like a charm.
- If you’re short on bowls or time, instead of sifting or whisking all the dry ingredients, sprinkle the baking soda and salt over the wet ingredients and mix well. Then add the flour. Nothing worse than biting into a bit of undissolved baking soda!
- Always check your peanut butter blossoms cookies a minute or so before the baking time listed in the recipe. All ovens bake a little differently.
I’ve tried a few Blossom Cookies and this is my favorite. Cook’s Illustrated also has a terrific version, but it involves grinding peanuts which is an extra step that I’d rather avoid during the busy holidays. There are a couple of recipes that have you pull out the cookies a minute or two before they’re finished baking to add the chocolate star. I haven’t had any trouble with the chocolate not sticking so I nixed that idea, too. Simplicity is the name of the game this time of year!!
This Twist on Hershey’s Kiss Cookies made it into my holiday recipe binder, where only the best of the best candy and cookie recipes are stored. My two oldest wouldn’t complain if the cookie jar had a never-ending supply! I hope these peanut butter kisses will become one of your favorites, too.
Frequently Asked Questions
If you use too much flour or not enough liquid, your peanut blossoms can turn out dry and/or hard. Overbaking will also result in dry cookies.
Make sure you use large eggs. Also, when measuring your flour, scoop it out of a flour bin or container so it does not compress. Use the flat side of a knife or an offset spatula to sweep the excess flour from the top of the measuring cup.
If the butter or dough gets too warm, the cookie dough will bake up flat. To remedy this, just chill your dough, covered, in the refrigerator until it gets firm, but not hard. It should be scoopable
Yes, there is both vanilla and salt in this peanut blossoms recipe. They each enhance the flavor of these cookies.
Once the cookies have cooled to room temperature, store them in an airtight container. They will stay fresh for up to 5 days.
Yes, peanut blossoms freeze well as long as they are completely cooled. I don’t freeze them for more than a month to keep the chocolate pristine. If you’re not giving the cookies as gifts, you can freeze up to 3 months.
Defrost in the refrigerator to minimize condensation from developing in the container and dripping on the chocolate.
Peanut Blossoms were the winner of the 9th Pillsbury Bake-Off in 1949. The recipe immediately gained popularity after being awarded this honor.
You May Also Like:
- Macaroon Blossom Cookies from Crazy for Crust
- Eggnog Blossoms from Back for Seconds
- Christmas Sugar Cookie Blossoms from Princess Pinky Girl
- Chocolate Heart Blossoms from Baking A Moment
- Caramel Biscoff Blossoms
- Rolo Peanut Blossoms
- Candy Cane Blossoms
- More of my BEST Holiday Recipes
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter, at room temperature
- 1 cup creamy peanut butter
- 2 eggs
- ¼ cup milk
- 2 teaspoons vanilla
- 3 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 package Brach's Milk Chocolate Stars (9.2 ounces)
- Sugar, to coat dough balls
- Preheat the oven to 375 degrees. Line baking sheets with parchment and set aside.
- Cream sugar, brown sugar, butter, and peanut butter. Beat in egg, milk, and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Stir into egg mixture until incorporated.
- Shape tablespoons of dough into balls and roll in additional granulated sugar. Place onto prepared baking sheets, about 2 inches apart.
- Bake for 10 to 12 minutes. Remove from the oven and immediately press a chocolate star[ into the center of each cookie.
- Allow to cool on the baking sheet for a few minutes, then remove to a cooling rack to allow the chocolate to solidify.
Feel free to substitute Hershey's Kisses, Rolos, or mini Reeses Peanut Butter Cups for the chocolate stars if desired.
I spray my measuring cup with non-stick cooking spray before measuring the peanut butter, for easier release and clean up.
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Serving Size:2 cookies
Amount Per Serving: Calories: 256Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 284mgCarbohydrates: 31gFiber: 1gSugar: 14gProtein: 4g
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