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  • Writer's pictureSophie Zuckerman

Reese's Peanut Butter Blossoms for Santa

Cookies for Santa! Although I am Jewish, my Dad and I would always put out cookies for Santa each Christmas Eve, and I would always wake up on Christmas morning to find a thank you note from Santa and an empty plate! Hmm...

I wanted to share with you all my favorite cookies for Santa. I learned about this cookie in first grade from my favorite teacher of all time, Mrs. Baird.

Here is a basic peanut butter cookie dough recipe adapted from NYTimes Cooking, but with a special twist for baking


  • 1 3/4 cups of all-purpose flour

  • 1 teaspoon of baking soda

  • 1/2 teaspoon of salt

  • 1 stick (4 oz) of unsalted butter, at room temp

  • 1/2 cup of smooth peanut butter

  • 1/2 cup of granulated sugar

  • 1/2 cup of light brown sugar

  • 1 large egg

  • 1 tablespoon of milk - dairy, oat, or nut milk, your choice!

  • 1 teaspoon of vanilla extract

  • Reese's mini peanut butter cups


  • Preheat oven to 350 degrees.

  • Line a mini muffin tray with mini muffin liners and set aside.

  • Sift together flour, baking soda, and salt; set aside.

  • Using an electric mixer, cream together the butter, peanut butter, granulated sugar, and light brown sugar.

  • Add the egg, milk, and vanilla extract; beat until well blended.

  • Gradually add the combined dry ingredients, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

  • Scoop the dough out with a 1-inch cookie scoop and place 1 cookie dough ball into each muffin liner.

  • Place the mini muffin cookie tray in the freezer for 15 minutes to ensure they are cold.

  • Bake for 10 minutes, until the cookies are lightly brown and puffed.

  • Remove the tray from the oven and lightly press a mini Reese's cup into the center of each cookie. Return the tray to the oven for 1 minute.

  • Remove from the oven, cool completely, and store in an airtight container. Don't forget to set some aside for Santa!

Merry Christmas to all of those who celebrate!

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