These Peppermint Bark Peanut Butter Blossom Cookies put a festive spin on a classic treat. I love how the rich, chocolatey peanut butter cookie base pairs beautifully with the cool burst of peppermint from the Hershey’s Peppermint Bark Kiss. A hint of red coloring and a coating of white sprinkles add just the right holiday flair, making these cookies perfect for cookie swaps, dessert platters, or cozy nights by the fireplace.
Why You’ll Love This Recipe
I love how this recipe blends traditional and seasonal flavors. The peppermint bark Kiss adds a cool and creamy contrast to the warm, peanut butter cookie. It’s also a visually stunning cookie—with the red hue and sparkly white sprinkles, it always grabs attention. Plus, the ingredients are simple, the process is easy, and the cookies bake up quickly, which is perfect during the busy holiday season.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 bag Hershey’s Peppermint Bark Kisses
¼ tsp salt
1 tsp baking soda
1 ½ cups all-purpose flour
3 tbsp cocoa powder
1 tsp red gel food coloring (optional)
2 tsp pure vanilla extract
2 tbsp whole milk
1 large egg
1 ⅓ cups sugar
¾ cup creamy peanut butter
½ cup unsalted butter, softened
½ cup white sprinkles
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In my mixer, I beat together the butter, peanut butter, and sugar until smooth and fluffy.
On low speed, I add the egg, milk, vanilla extract, and red gel food coloring, mixing until fully incorporated.
In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
I gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
I roll the dough into balls using my hands.
I pour the white sprinkles into a small bowl and roll each dough ball in the sprinkles until fully coated.
I place them on the baking sheet, spacing them about 2 inches apart.
I bake the cookies for 8 to 10 minutes.
While the cookies bake, I unwrap the Peppermint Bark Kisses.
After removing the cookies from the oven, I let them cool for a couple of minutes and then press one Kiss into the center of each cookie.
I allow the cookies to cool completely before serving.
Servings and timing
This recipe makes about 24 cookies. It takes 25 minutes to prep and about 10 minutes to bake, so I usually have a full batch ready in just 35 minutes.
Variations
I like switching things up by using different flavored Kisses like dark chocolate mint or candy cane. For a richer flavor, I’ve also added mini chocolate chips to the dough. If I want a more natural look, I skip the food coloring and use coarse sanding sugar instead of sprinkles.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 5 days. If I want to store them longer, I freeze them in a single layer, then transfer to a freezer-safe bag. When I’m ready to enjoy them again, I let them thaw at room temperature. If the Kisses seem too soft, a quick chill helps firm them up again.
FAQs
Can I skip the red food coloring?
Yes, I’ve made them without the coloring and they still taste amazing. The red is just for a festive look.
What if my Kisses melt too much?
I chill the cookies briefly in the fridge or freezer right after pressing in the Kisses to help them hold their shape.
Can I make the dough ahead of time?
Absolutely. I store the dough in the fridge for up to 2 days, then bring it to room temperature before rolling and baking.
Do these cookies freeze well?
Yes, I freeze them after baking and cooling. They keep well for up to 2 months.
Can I use crunchy peanut butter?
I prefer creamy for a smooth texture, but crunchy works if I want a little extra bite.
Conclusion
These Peppermint Bark Peanut Butter Blossom Cookies are everything I love about the holidays—cozy, colorful, and packed with flavor. Whether I’m gifting them, serving at a party, or sneaking one with a hot drink, they always bring festive cheer in every bite.
These Peppermint Bark Peanut Butter Blossom Cookies offer a festive twist on a classic favorite. Featuring a rich chocolatey peanut butter cookie base, rolled in white sprinkles and topped with a peppermint bark Hershey’s Kiss, they’re perfect for the holidays.
Ingredients
1 bag Hershey’s Peppermint Bark Kisses
¼ tsp salt
1 tsp baking soda
1 ½ cups all-purpose flour
3 tbsp cocoa powder
1 tsp red gel food coloring (optional)
2 tsp pure vanilla extract
2 tbsp whole milk
1 large egg
1 ⅓ cups sugar
¾ cup creamy peanut butter
½ cup unsalted butter, softened
½ cup white sprinkles
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Beat together the butter, peanut butter, and sugar until smooth and fluffy.
On low speed, add the egg, milk, vanilla extract, and red gel food coloring. Mix until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
Roll the dough into balls using your hands.
Pour white sprinkles into a small bowl and roll each dough ball in the sprinkles until fully coated.
Place the dough balls on the baking sheet about 2 inches apart.
Bake the cookies for 8 to 10 minutes.
While the cookies bake, unwrap the Peppermint Bark Kisses.
Remove cookies from the oven and let them cool for 2–3 minutes, then press a Kiss into the center of each one.
Allow the cookies to cool completely before serving or storing.
Notes
Red food coloring adds festive color but is optional.
If Kisses melt too much, chill cookies briefly to help set.
Store in an airtight container at room temperature for up to 5 days.
Dough can be made ahead and stored in the fridge for up to 2 days.
