Chocolate Peanut Butter Blossoms

These Chocolate Peanut Butter Blossoms are everything you love about the classic cookie, with a rich, brownie-like twist. They’re soft, fudgy, packed with peanut butter flavor, and topped with your favorite chocolate candy like Hershey’s Kisses, mini peanut butter cups, or Rolos!

Course Dessert

Cuisine American

Keyword chocolate peanut butter blossoms, christmascookie

Prep Time 15

Cook Time 10

Optional Chill Time 30

Total Time 55

Servings -20 cookies

Calories 219kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1/2 cup unsalted butter room temperature or vegetable shortening
3/4 cup creamy peanut butter such as Skippy or Jif
1/2 cup dark brown sugar packed
1/2 cup granulated sugar plus more for rolling
1 large egg plus 1 egg yolk room temperature
2 Tbsp. whole milk or heavy cream
1 tsp. vanilla extract
1 cup all-purpose flour spooned and leveled
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. espresso powder
1/4 tsp. salt
20 Hershey’s Kisses, mini peanut butter cups, or Rolo’s

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Instructions

Preheat and prep: Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Cream butter and peanut butter: In a large mixing bowl, beat the butter (or shortening), peanut butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
1/2 cup unsalted butter, 3/4 cup creamy peanut butter, 1/2 cup dark brown sugar, 1/2 cup granulated sugar
Add wet ingredients: Beat in the egg, egg yolk, milk, and vanilla until smooth and combined.
1 large egg plus 1 egg yolk room temperature, 2 Tbsp. whole milk, 1 tsp. vanilla extract
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp. baking soda, 1/2 tsp. espresso powder, 1/4 tsp. salt
Combine ingredients: Gradually add to the wet ingredients, mixing on low speed until a soft dough forms. Note: The dough will be very soft! You can chill the dough to make it a little easier to work with, but it’s not necessary.
Shape & roll: Scoop dough into 2 tablespoon-sized balls. Roll each in granulated sugar and place 2 inches apart on the prepared baking sheet. Since it’s a soft, slightly sticky dough, it’s easy to handle once rolled in a little granulated sugar. If you feel like you need to add a couple more tablespoons of flour, only add 1-3 tablespoons. I don't want the cookies to turn out cakey for you.
Bake: Bake for 8–10 minutes, or until the edges are set but the centers still look soft. Start Timer
Add chocolate: Immediately press a Hershey’s Kiss into the center of each cookie, and you’ll see those classic crinkles form. Allow cookies to cool on the baking sheet for 5-8 minutes before transferring to a wire rack to cool completely and garnish the cookies with any reserved granulated sugar, if desired. The cookies are soft and brownie-like - and SO good frozen too!
20 Hershey’s Kisses, mini peanut butter cups, or Rolo’s

Notes

Room temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies or dough balls (before rolling in sugar) for up to 3 months.
Shortening: In most of my cookie recipes, I use butter as I do with these. But you can also choose to use shortening (like the classic way) if you prefer, like I did in my Almond Blossom Cookies.

Nutrition