Chocolate Peanut Butter Blossoms
A chocolate version of the favorite soft, peanut butter blossom cookie we know and love!
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Author: Lori Vaughn
- ½ cup unsalted butter
- ¾ cup smooth peanut butter (not natural peanut butter)
- ½ cup brown sugar, packed
- 1 cup granulated sugar, divided
- 2 tsp vanilla extract
- 1 large egg
- 1 tsp baking soda
- 1/2 tsp salt
- ½ cup (45 g) cocoa powder (I love using dutch processed)
- 1 ⅓ cup (166 g) all purpose flour +/- 2 tbsp
Preheat oven to 350° F. Prepare a cookie sheet and line with a silicone mat or parchment paper.
Using a hand or stand mixer, cream together softened butter and peanut butter until blended and smooth. Add the 1/2 cup granulated sugar and brown sugar. Mix again until combined.
Add vanilla and egg. Mix again. Add flour and cocoa powder (don't pack - weigh or spoon & level), salt, and baking soda. Mix until just combine. Do not over mix cookie dough. If the dough still seems pretty sticky, add a 1-3 more tbsp of flour as needed.
Using a small standard cookie scoop (2 TB), scoop balls of cookie dough and roll in a bowl of granulated sugar. 12 cookie dough balls fit on a standard half sheet pan.
If dough seem pretty soft from handling I recommend chilling for about 10 minutes to prevent the cookies from over spreading.
Bake for about 10 minutes until cookies are no longer shiny. While baking, unwrap Hershey's kisses (or dove hearts!) - one for each cookie. Remove cookies from oven and immediately press a chocolate kiss into the center of each cookie. Store in an airtight container for up to one week, or freezer for up to 3 months.