15 Peanut Butter Blossom Cookies for Christmas

Listen, I’m just gonna say it—Christmas cookies are great and all, but Peanut Butter Blossom Cookies? They’re the Beyoncé of the holiday dessert table. That classic combo of soft, chewy peanut butter goodness with a Hershey’s Kiss melting right in the center? Pure magic.

But here’s the thing—after about 47 years of making the same exact recipe (okay, maybe not 47, but it feels like it), I started getting bored. And if I’m bored, you’re probably bored too. So I spent way too much time in my kitchen experimenting with every possible variation of this iconic cookie, and I’m here to share the 15 best ones.

Some are classic, some are wild, and a couple might make you raise an eyebrow. But trust me, every single one of these bad boys will earn you major brownie points at your next holiday gathering. And isn’t that what Christmas baking is really about? 😉

So grab your mixing bowls, preheat that oven, and let’s make some magic happen.

1. The Classic Peanut Butter Blossom 

Why It’s Awesome: This is the OG. The one your grandma made, your mom made, and now you’ll make. No frills, no fuss—just pure, unadulterated peanut butter perfection.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter (don’t use natural here—it’s too runny)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ cup extra granulated sugar (for rolling)
• 48 Hershey’s Kisses, unwrapped (yes, 48—and yes, you’ll eat at least 5 while unwrapping)

Step-by-Step Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
3. Cream the butter, peanut butter, ½ cup granulated sugar, and brown sugar in a large bowl until light and fluffy. This takes about 3 minutes with an electric mixer.
4. Beat in the egg, milk, and vanilla until combined.
5. Gradually add the flour mixture, mixing just until combined. Don’t overmix or your cookies will be tough.
6. Chill the dough for at least 1 hour. I know you’re impatient, but trust me on this one.
7. Roll dough into 1-inch balls, then roll in the extra granulated sugar.
8. Place 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes until lightly golden and set.
10. Immediately press a Hershey’s Kiss into the center of each cookie. The cookie will crack slightly—that’s the look you want!
11. Cool on the baking sheet for 5 minutes before transferring to wire racks.

Why You’ll Love It

There’s a reason this recipe has stood the test of time. The peanut butter flavor is perfectly balanced, the texture is impossibly soft and chewy, and that melting chocolate center? Swoon. Plus, it’s practically foolproof—even if you mess up, they’re still delicious.

2. Double Chocolate Peanut Butter Blossoms 

Why It’s Awesome: You know how chocolate and peanut butter are basically soulmates? This recipe takes that relationship to the next level by adding cocoa to the dough.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Additional sugar for rolling
• 48 dark chocolate Hershey’s Kisses

Step-by-Step Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment.
2. Sift together flour, cocoa powder, baking soda, and salt in a medium bowl.
3. Cream butter, peanut butter, and both sugars until fluffy—about 3 minutes.
4. Beat in egg and vanilla.
5. Gradually mix in the dry ingredients until just combined.
6. Chill dough for 1 hour (I’m not playing about this step—chilling prevents flat cookies).
7. Roll into 1-inch balls, coat in sugar, and place 2 inches apart on baking sheets.
8. Bake 10-12 minutes.
9. Press dark chocolate Kisses into the center immediately after removing from oven.
10. Let cool on baking sheet for 5 minutes.

Why You’ll Love It

The dark chocolate Kiss paired with the cocoa-infused peanut butter dough creates a depth of flavor that’ll make regular Blossoms taste basic. Pro tip: use dark chocolate Kisses for the ultimate chocolate punch. Your inner child will thank you.

3. Salted Caramel Peanut Butter Blossoms

Why It’s Awesome: Because everything’s better with caramel, and adding flaky sea salt takes these cookies to a whole new dimension of deliciousness.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 caramel-filled Hershey’s Kisses
• Flaky sea salt for sprinkling

Step-by-Step Instructions

1. Preheat your oven to 375°F and line baking sheets.
2. Whisk together flour, baking soda, and salt.
3. Cream butter, peanut butter, and sugars until fluffy.
4. Beat in egg, milk, and vanilla.
5. Gradually add flour mixture until just combined.
6. Chill the dough for 1 hour (seriously, set a timer).
7. Roll into 1-inch balls and coat in sugar.
8. Place on baking sheets 2 inches apart.
9. Bake 10-12 minutes.
10. Press a caramel-filled Kiss into the center of each warm cookie.
11. Sprinkle immediately with flaky sea salt.
12. Cool for 5 minutes before moving to racks.

Why You’ll Love It

The combination of gooey caramel, creamy peanut butter, and that hit of salty goodness is genuinely next-level. I made these for a cookie exchange last year, and people literally fought over the last one. The caramel-filled Kiss gets all melty and creates these gorgeous caramel ribbons—it’s the kind of cookie that looks like you spent hours on it but really took 20 minutes.

4. White Chocolate Peppermint Peanut Butter Blossoms

Why It’s Awesome: This is the Christmas-iest cookie you’ll ever make. The white chocolate and peppermint combo screams “holidays” louder than Mariah Carey.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon peppermint extract (not vanilla!)
• ¼ cup sugar for rolling
• 48 white chocolate peppermint Hershey’s Kisses
• Crushed candy canes for garnish

Step-by-Step Instructions

1. Preheat oven to 375°F. Prep your baking sheets.
2. Combine flour, baking soda, and salt in a bowl.
3. Cream butter, peanut butter, and sugars until light and fluffy.
4. Beat in egg, milk, and peppermint extract.
5. Gradually add dry ingredients until just combined.
6. Chill dough for 1 hour.
7. Roll into 1-inch balls and coat in sugar.
8. Bake for 10-12 minutes.
9. Press a white chocolate peppermint Kiss into the center.
10. Sprinkle crushed candy canes on top.
11. Cool on baking sheet for 5 minutes.

Why You’ll Love It

The peppermint extract gives the dough a subtle minty undertone that pairs beautifully with the white chocolate Kiss. And the crushed candy canes add a gorgeous red-and-white festive look plus that satisfying crunch. IMO, this is the prettiest cookie on this list, and it’s definitely the most Christmas-spirited.

5. Gluten-Free Peanut Butter Blossoms

Why It’s Awesome: Nobody should be left out of the cookie fun, and with this version, gluten-free eaters can enjoy the goodness without missing out.

Ingredients

• 1 ¾ cups gluten-free all-purpose flour (I prefer Bob’s Red Mill 1-to-1)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon xanthan gum (omit if your flour blend already has it)
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter (make sure it’s certified GF)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk (or non-dairy alternative)
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 Hershey’s Kisses (yes, they’re gluten-free!)

Step-by-Step Instructions

1. Preheat oven to 375°F and line baking sheets.
2. Whisk together the GF flour, baking soda, salt, and xanthan gum if using.
3. Cream butter, peanut butter, and sugars until fluffy.
4. Beat in egg, milk, and vanilla.
5. Gradually add flour mixture until just combined (GF doughs can be stickier—that’s normal).
6. Chill dough for at least 2 hours (GF dough really benefits from extra chilling time).
7. Roll into 1-inch balls and coat in sugar.
8. Bake for 10-12 minutes.
9. Press Kisses into center immediately.
10. Cool on baking sheet for 10 minutes before transferring—GF cookies are more delicate.

Why You’ll Love It

Honestly? I’ve made both the regular and GF versions, and I’m hard-pressed to tell the difference. The texture is slightly more tender, but the flavor is identical. FYI, make sure you use a good quality GF flour blend—the cheap ones give the cookies a gritty texture that nobody wants. These are perfect for holiday parties where you have a mix of dietary needs.

6. Vegan Peanut Butter Blossoms 

Why It’s Awesome: These are so good, even the meat-eaters at your party won’t know they’re vegan. Trust me on this one.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegan butter (I use Miyoko’s or Earth Balance)
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 tablespoons non-dairy milk
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 dairy-free chocolate Kisses (Enjoy Life makes great ones)

Step-by-Step Instructions

1. Preheat oven to 375°F. Prep your baking sheets with parchment.
2. Make the flax egg by mixing flaxseed and water, let sit for 5 minutes until gelatinous.
3. Whisk together flour, baking soda, and salt.
4. Cream vegan butter, peanut butter, and sugars until fluffy.
5. Beat in flax egg, non-dairy milk, and vanilla.
6. Gradually add dry ingredients until just combined.
7. Chill dough for 2 hours (vegan dough needs more chilling time).
8. Roll into 1-inch balls and coat in sugar.
9. Bake for 10-12 minutes.
10. Press dairy-free Kisses into center.
11. Cool on baking sheet for 10 minutes.

Why You’ll Love It

I was skeptical about this one, not gonna lie. But the vegan butter and flax egg work beautifully, creating a cookie that’s every bit as soft and chewy as the original. The dairy-free chocolate melts just like the regular stuff. If you’re hosting a vegan friend this holiday season, you absolutely need to make these. They’ll think you’re a baking wizard.

7. Peanut Butter Blossoms with Sea Salt

Why It’s Awesome: This one’s all about minimalism. Same great Blossom, but the sea salt takes it from “yum” to “OH MY GOD.”

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 Hershey’s Kisses
• Flaky sea salt for finishing

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Whisk together flour, baking soda, and regular salt.
3. Cream butter, peanut butter, and sugars.
4. Beat in egg, milk, and vanilla.
5. Gradually mix in dry ingredients.
6. Chill for 1 hour.
7. Roll into 1-inch balls, coat in sugar.
8. Bake for 10-12 minutes.
9. Press Kisses in, then sprinkle with flaky sea salt.
10. Cool before serving.

Why You’ll Love It

Listen, I’ve made this version about a thousand times, and it’s my go-to when I want something that seems fancy but takes zero extra effort. The flaky sea salt brings out the sweetness and makes the peanut butter flavor pop in a way that’ll make you wonder why you didn’t do this before. It’s such a small change but the difference is enormous.

8. Cinnamon Sugar Peanut Butter Blossoms

Why It’s Awesome: If you love churros, snickerdoodles, or anything with cinnamon, this is your new favorite cookie. The warm spice pairs gorgeously with peanut butter.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ cup sugar + 1 tablespoon cinnamon for rolling
• 48 Hershey’s Kisses

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Whisk together flour, baking soda, salt, and cinnamon.
3. Cream butter, peanut butter, and sugars.
4. Beat in egg, milk, and vanilla.
5. Gradually add dry ingredients.
6. Chill dough for 1 hour.
7. Mix the ¼ cup sugar with 1 tablespoon cinnamon for rolling.
8. Roll dough into 1-inch balls, coat in cinnamon-sugar mixture.
9. Bake for 10-12 minutes.
10. Press Kisses into center.
11. Cool for 5 minutes.

Why You’ll Love It

This is what happens when you combine two classic cookies into one. The cinnamon-sugar coating adds a lovely warmth and crunch, and the peanut butter dough stays nice and soft. My husband, who usually doesn’t care about baking, practically inhaled an entire batch of these in one sitting. Consider yourself warned.

9. Oatmeal Peanut Butter Blossoms

Why It’s Awesome: Chewy oatmeal + creamy peanut butter + melty chocolate = textural perfection. It’s like eating a granola bar that’s been touched by magic.

Ingredients

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 Hershey’s Kisses

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Whisk together flour, oats, baking soda, and salt.
3. Cream butter, peanut butter, and sugars until fluffy.
4. Beat in egg, milk, and vanilla.
5. Gradually add dry ingredients until combined.
6. Chill dough for 1 hour (the oatmeal makes it softer, so don’t skip this).
7. Roll into 1-inch balls and coat in sugar.
8. Bake for 10-12 minutes.
9. Press Kisses into the center.
10. Cool for 5 minutes.

Why You’ll Love It

The rolled oats add this fantastic chewy texture that really sets these cookies apart. They’re a bit more substantial than the classic Blossom, almost like an oatmeal cookie and a peanut butter cookie had a beautiful baby. If you’re someone who needs a little more substance in your cookies, this is absolutely the version for you.

10. Chocolate Peanut Butter Blossoms 

Why It’s Awesome: Just to be clear—this is the OPPOSITE of the double chocolate version. Here, the DOUGH is chocolate, and we use peanut butter Kisses. Mind-blowing, right?

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• ¼ cup milk
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 peanut butter-filled Hershey’s Kisses

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Sift together flour, cocoa, baking soda, and salt.
3. Cream butter and sugars until fluffy.
4. Beat in egg, milk, and vanilla.
5. Gradually add dry ingredients until combined.
6. Chill dough for 1-2 hours (chocolate dough benefits from extra chilling).
7. Roll into 1-inch balls, coat in sugar.
8. Bake 10-12 minutes.
9. Press peanut butter Kiss into the center of each warm cookie.
10. Cool for 5 minutes on the baking sheet.

Why You’ll Love It

This is a total switch-up, and I’m obsessed. The chocolate cookie base is rich and fudgy, and the peanut butter Kiss melts into this gorgeous pool of PB goodness. It’s like a peanut butter cup in cookie form—and honestly, what’s not to love about that? These are the ones I make when I want to surprise people.

11. Almond Butter Blossoms

Why It’s Awesome: Because some people can’t eat peanuts, and almond butter is delicious in its own right. This is for the almond butter believers out there.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy almond butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 Hershey’s Kisses

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Whisk together flour, baking soda, and salt.
3. Cream butter, almond butter, and sugars.
4. Beat in egg, milk, and vanilla.
5. Gradually add flour mixture.
6. Chill for 1 hour.
7. Roll into 1-inch balls, coat in sugar.
8. Bake 10-12 minutes.
9. Press Kisses into center.
10. Cool for 5 minutes.

Why You’ll Love It

Almond butter gives the cookies a slightly milder, more subtly nutty flavor than peanut butter. They’re a little more sophisticated, honestly. I used to think almond butter couldn’t compete, but after making these, I’m a convert. And if you’re making these for someone with a peanut allergy, they’ll be over the moon.

12. Maple Peanut Butter Blossoms 

Why It’s Awesome: Maple syrup in the dough gives these cookies a warm, comforting flavor that’s perfect for chilly winter evenings.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ cup pure maple syrup (not the fake stuff)
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 Hershey’s Kisses

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Whisk together flour, baking soda, and salt.
3. Cream butter, peanut butter, sugars, and maple syrup until fluffy.
4. Beat in egg, milk, and vanilla.
5. Gradually add dry ingredients.
6. Chill for 1 hour.
7. Roll into 1-inch balls, coat in sugar.
8. Bake 10-12 minutes.
9. Press Kisses into the center.
10. Cool for 5 minutes.

Why You’ll Love It

The maple syrup adds a subtle sweetness that’s totally different from plain sugar. It’s warm, woodsy, and reminds me of pancakes in the best way. My sister-in-law, who claims she doesn’t like peanut butter cookies, couldn’t stop eating these. The maple just changes the whole flavor profile. Highly recommend.

13. Espresso Peanut Butter Blossoms 

Why It’s Awesome: Espresso powder in the dough amps up the chocolate and peanut butter flavors. It doesn’t make them taste like coffee—it makes them taste like MORE.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon instant espresso powder
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ cup sugar for rolling
• 48 dark chocolate Hershey’s Kisses

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Whisk together flour, baking soda, salt, and espresso powder.
3. Cream butter, peanut butter, and sugars.
4. Beat in egg, milk, and vanilla.
5. Gradually add dry ingredients.
6. Chill for 1 hour.
7. Roll into 1-inch balls, coat in sugar.
8. Bake 10-12 minutes.
9. Press dark chocolate Kisses into center.
10. Cool for 5 minutes.

Why You’ll Love It

I was skeptical about this one, but wow. The espresso powder doesn’t make the cookies taste like coffee—it deepens the peanut butter flavor and makes the chocolate taste even richer. It’s like a flavor amplifier. These are definitely more grown-up than the standard version, and they’re perfect with, well, coffee.

14. Peanut Butter Blossoms with Pretzel Pieces 

Why It’s Awesome: Pretzels and peanut butter are a classic snack combo. Putting them in cookie form? Genius. That’s all I’m saying.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup crushed pretzel pieces (not too fine—you want texture)
• ¼ cup sugar for rolling
• 48 Hershey’s Kisses
• Extra pretzel pieces for pressing into the top

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Whisk together flour, baking soda, and salt.
3. Cream butter, peanut butter, and sugars.
4. Beat in egg, milk, and vanilla.
5. Gradually add flour mixture.
6. Fold in the crushed pretzel pieces.
7. Chill for 1 hour.
8. Roll into 1-inch balls, coat in sugar.
9. Bake 10-12 minutes.
10. Press a Kiss into the center, then gently press a few extra pretzel pieces around the edges.
11. Cool for 5 minutes.

Why You’ll Love It

This is hands-down the most addictive version on this list. The pretzel pieces add this amazing salty crunch that’s basically impossible to resist. Every bite has that sweet-salty thing going on, and the texture is incredible. Be careful—these disappear fast. I’m not kidding.

15. Birthday Cake Peanut Butter Blossoms 

Why It’s Awesome: Because sometimes you want your cookies to be a party. Sprinkles in the dough and on top? Yes please.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ½ cup rainbow sprinkles
• ¼ cup sugar + extra sprinkles for rolling
• 48 Hershey’s Kisses

Step-by-Step Instructions

1. Preheat oven to 375°F.
2. Whisk together flour, baking soda, and salt.
3. Cream butter, peanut butter, and sugars.
4. Beat in egg, milk, and vanilla.
5. Gradually add dry ingredients.
6. Fold in the ½ cup sprinkles.
7. Chill for 1 hour.
8. Mix sugar with extra sprinkles for rolling.
9. Roll into 1-inch balls, coat in sprinkle-sugar mixture.
10. Bake 10-12 minutes.
11. Press Kisses into center.
12. Cool for 5 minutes.

Why You’ll Love It

Who says peanut butter cookies can’t be colorful? These are the definition of fun. The sprinkles make them look like a party, and the peanut butter and chocolate combo is as delicious as ever. Kids absolutely love these—my niece requests them for every occasion, birthday or not. They’re pure joy in cookie form.

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• Strawberry Matcha Swirl Cookies
• Tiramisu Cookie Cups: Easy No-Bake Dessert Magic

The Bottom Line on These Peanut Butter Blossom Cookies

So there you have it—15 ways to make Peanut Butter Blossom Cookies that’ll have everyone at your holiday party asking for the recipe.

Whether you stick with the classic, go wild with pretzels, or try the vegan version for a plant-based friend, the key is that magic combination of soft peanut butter cookie and melty Hershey’s Kiss. It never fails. Ever.

My honest take? Make a batch of the classic and then pick one or two of these variations to surprise your guests. The Salted Caramel and Pretzel versions are always crowd-pleasers. And if you’re feeling really ambitious, do a cookie swap with a few different versions—everyone loves options.

Now go forth and bake, my friend. Your Christmas cookie tray awaits. And trust me when I say these will be gone before you’ve finished your first cup of eggnog. 😉