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Chocolate Peanut Butter Blossoms

A chocolate version of the favorite soft, peanut butter blossom cookie we know and love!
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 32 cookies
Author: Lori Vaughn

Ingredients

  • 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

Instructions

  • 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.