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  1. Recipes
  2. Desserts
  3. This Nostalgic Classic Is the Top-Trending Christmas Cookie in the U.S. Right Now

This Nostalgic Classic Is the Top-Trending Christmas Cookie in the U.S. Right Now

The Peanut Butter Blossom is having a moment.

By Terri RobertsonPublished: Dec 22, 2025
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pile of peanut butter blossom cookies on a festive plate.
fusaromike//Getty Images
Yields:
40
Total Time:
1 hr 30 mins
  • Google Trends revealed that Peanut Butter Blossoms are the top-trending Christmas cookies in the U.S. this holiday season.
  • The classic recipe, featuring a thumbprint peanut butter cookie topped with a Hershey’s Kiss, dates back to 1957.
  • Spritz Cookies and Peanut Butter Balls are also top-trending holiday treats right now.

The verdict is in. There’s a new top Christmas cookie in town, and it’s an oldie but a goodie. Google Trends has announced that Peanut Butter Blossoms are the top-trending Christmas cookies in the U.S. right now, according to search data from the last month.

This old-school recipe features a thumbprint-style peanut butter cookie topped with a Hershey’s Kiss that’s pressed into its center just after baking. The recipe was invented by an amateur baker named Freda Smith, who entered the cookie in a national bake-off in 1957, according to Hershey’s. She didn’t win, but her recipe was a runner-up—and given its enduring popularity through the decades, it’s safe to say her recipe is a true winner after all. (Peanut butter and chocolate? Come on, it’s a shoo-in!)

The news that Peanut Butter Blossoms are trending this Christmas has me in a nostalgic mood. Growing up, my family usually celebrated the holiday at home in Georgia. My mom’s side of the family would join us for a small and cozy gathering. But some years we drove to St. Louis to celebrate with my dad’s side of the family. The likelihood of a white Christmas in the Show-Me State made these trips exciting, but being away during the festive season also made me feel a little homesick.

Peanut Butter Blossoms had a way of making me feel at home on these trips—and not just because they were delicious.

My dad’s Uncle Kenny had a tradition of making a huge batch of these cookies every year for the annual family Christmas party. These parties were massive and a little overwhelming. But then my cousins would take me under their wing and usher me into the kitchen to get a Peanut Butter Blossom. My great-uncle would be holding court in the kitchen, positively basking in the glow of how much everyone loved his signature dish. Suddenly, I would feel completely at home.

In Country Living’s take on the recipe by Tori Cox, you can use any bite-size miniature candy bar you like. But for me, at Christmastime, there’s no substitute for the original Hershey’s Kiss. Try it below!

Also check out our recipe for old-fashioned Spritz Cookies. They’re a top-trending holiday treat this year, too, as are Peanut Butter Balls (which I know as Buckeye Candy). For something a touch more sophisticated and adult, mix up this year’s top-trending tipple—a Poinsettia Cocktail!

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Ingredients

  • 1 1/2 cups

    all-purpose flour, spooned and leveled 

  • 3/4 tsp.

    baking soda

  • 1/2 tsp.

    baking powder

  • 1/2 tsp.

    kosher salt

  • 1/2 cup

    (1 stick) unsalted butter, at room temperature

  • 3/4 cup

    creamy peanut butter

  • 1/3 cup

    granulated sugar

  • 1/3 cup

    packed light brown sugar

  • 1

    large egg

  • 1 tsp.

    pure vanilla extract

  • 1/2 cup

    sanding sugar

  • 40

    chocolate kisses, unwrapped

Directions

  • 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk together flour, baking soda, baking powder, and salt in a bowl. 

    2. Beat butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Add egg and vanilla; beat until combined. Reduce the mixer speed to low and gradually beat in flour mixture just until combined, scraping bowl to incorporate if needed.

    3. Place sanding sugar in a bowl. Scoop dough into 40 balls using a 1 tablespoon cookie scoop. Roll each ball in sanding sugar and place 2 inches apart on prepared baking sheets. Press thumb gently into center of each cookie to indent.

    4. Bake, in batches, until bottoms are lightly browned, 8 to 10 minutes. Immediately press one chocolate kiss into center of each cookie. Cool on baking sheets on a wire rack, 10 minutes. Transfer cookies to wire racks to cool completely.

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