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chocolate peanut butter blossoms on baking sheet

Chocolate Peanut Butter Blossoms

Course: cookies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 50 cookies
Calories: 91kcal
These delicious double chocolate peanut butter blossoms are a must have! Easy to make, these chocolate kiss cookies are wonderfully rich and sweet and are made for snacking!
Print Recipe


  • ½ cup granulated sugar 100 grams
  • cup light brown sugar 71 grams
  • 10 tablespoons unsalted butter 141 grams, cool(ish) but softened (1¼ sticks)
  • 10 tablespoons creamy peanut butter 169 grams
  • 2 teaspoons pure vanilla extract 8 grams (or vanilla bean paste)
  • 1 large egg 50 grams, room temperature
  • cups all-purpose flour 150 grams
  • ¼ cup unsweetened cocoa powder 21 grams
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder 2 grams
  • ¾ teaspoon kosher salt
  • Raw or Turbinado sugar for coating the cookies, optional
  • 55 Chocolate Kisses 312 grams (11 ounces), unwrapped


  • Preheat oven to 375°F and adjust 2 oven racks to upper-middle and lower-middle positions. Line 3 (if possible) baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and brown sugar together for 15 seconds on low speed.
    ½ cup granulated sugar, ⅓ cup light brown sugar
  • Add butter, peanut butter, and vanilla. Cream together until light, smooth, and fluffy, about 3 minutes.
    10 tablespoons unsalted butter, 10 tablespoons creamy peanut butter, 2 teaspoons pure vanilla extract
  • Add the egg and beat together until incorporated, about 30 seconds.
    1 large egg
  • In a different large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture (in the mixer bowl) and mix just until incorporated.
    1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon kosher salt
  • The mixture should be firm enough to roll into balls, but if the dough is a little soft, cover and refrigerate for 1 hour.
  • Roll the dough into 1-inch balls (I use a 1½-inch scoop and pull the ball of dough in half to form 2 balls.)
  • Roll the dough balls in coarse sugar, if desired, and place on the prepared baking sheets about 2-inches apart.
    Raw or Turbinado sugar
  • Bake 9-10 minutes, or until cookies are just starting to firm around the edges.
  • Remove the cookies from the oven and press 1 chocolate kiss gently but firmly into the middle of each cookie – the cookies will begin to crack around the edges.
    55 Chocolate Kisses
  • Let cool 2 minutes on the baking sheet then transfer the cookies to a cooling rack to completely cool.


  • Don't over mix the cookie dough. The dry ingredients should just be combined into the wet.
  • Use a cookie scoop to make the balls so they are uniformed in size so that they bake evenly.
  • All of your ingredients should be at room temperature other than the butter, which should be cool but softened.
  • Let the cookies cool completely before storing.
Storage: Store chocolate peanut butter blossoms in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.


Serving: 1cookie | Calories: 91kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 76mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Vitamin A: 75IU | Calcium: 17mg | Iron: 1mg