Chocolate Peanut Butter Blossoms

Course: cookies

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: cookies

Calories: 91kcal

Author: Becky Hardin

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

Equipment

Ingredients

½ cup granulated sugar 100 grams
⅓ 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
1¼ 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

Instructions

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.

Notes

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.

Nutrition