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?
- 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!
- 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
Star of Bethlehem Cookies (Peanut Blossoms)
A twist on peanut butter blossoms using a chocolate star to make a Christmas cookie!
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter, at room temperature
- 1 cup creamy peanut butter
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla
- 3 1/2 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
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
53 Comments on “Star of Bethlehem Cookies AKA Peanut Blossoms”
I haven’t heard of these cookies before and they have a beautiful name. They really do look like stars. They’re gorgeous and I’d like to make these xx
Yup.. its never late for these cookies. I am love with these little cookies:)
I could eat a whole batch no no no problem 😀
These cookies are so good that I wish that I can eat them everyday… Wait a minute, Is Christmas over? – Just kidding :p
I’d eat these at any time of the year! Although you’re right: they do look like they make a terrific Christmas cookie. My wife (the cookie baker; my specialty is eating) eschews shortening whenever she can – butter has so much more flavor. Anyway, good stuff – thanks.
Very educational and yummy post, Liz.
A. I had no idea PB cookies were only for Christmas. Love PB and Almond Butter.
B. Interesting factoid re: PB having more water thereby producing less puffiness
C. You’ve got my mind and stomach musing over baking up a batch with almonds and almond butter =)
No shortening, extra peanuts plus a cute chocolate star. Yum, a cookie full of love.
Beautiful cookies, Lizz. It is easy Hershey’s Kisses make it awesome.
Isn’t if funny when you find a recipe you forgot to share? I did that recently with some cookies myself. 🙂 I guess we cook and bake so much… we can’t even remember everything we have going on. I would eat this any time of the year… I do love those star chocolates… I have never seen them before. 🙂
Wow that’s a lot of peanuts and pb, intense. they look great and glad they passed the in-house test.
Liz, these look like wonderful cookies – certainly a recipe that can be baked any month of the year. The ingredients sound wonderful – we too love peanut butter, ground peanuts and chocolate in our cookies but they do not look nearly as elegant as your Star of Jerusalem Cookies.
Dear friend Liz.
I loved this recipe because it was looking for to use some Hershey’s Kisses left over. They were very cute and the way I like it. Thank you for your suggestion that will be copied already.
Oooh I love the addition of the ground peanuts!!! That sounds delicious! And the little star chocolates are super festive!
Yummy looking cookies:). A perfect cookie year round.
they looks perfect and yummy in any season 🙂
They look fantastic. I can tell that they’d be Dudette’s favorite just from your description. I like the idea of using the stars instead of normal kisses….classes things up a lot.
Oh Lizzy – these look perfect and I love the name. We are having an Israel tour group get-together next week and I think I just might have to make and take some of these……just printed the recipe! I love that you have a holiday recipe binder – such a great idea!
I get the same feeling of things not turning up quite as they should when I buy my 12-pound block of butter, which is not as good as the cute little packs from the market. But I don´t see how these cookies can puff up more, they´re wonderful! And since January is the wise men´s month, you still have a day left… jaja
Ahah! Another cookie to add to the Chinese New Year baking list! Thank you, Lizzy 🙂
I love blossom cookies and would happily eat them year round! 🙂