Chocolate Peanut Butter Blossoms
Chocolate Peanut Butter Blossoms are the ultimate treat for anyone who loves the classic combination of chocolate and peanut butter. These cookies are soft, chewy, and topped with a delightful chocolate kiss, making them irresistible. Whether you’re baking for a holiday celebration, a family gathering, or just to satisfy your sweet tooth, this recipe is sure to become a favorite in your household.
Why This Recipe Belongs in Your Rotation
Chocolate Peanut Butter Blossoms are not just delicious; they’re also incredibly versatile! The balance of rich chocolate and creamy peanut butter creates a flavor profile that appeals to both kids and adults alike. Plus, they’re easy to make, requiring only a handful of ingredients you likely already have in your pantry. With their charming appearance and delightful taste, these cookies can elevate any occasion, from casual get-togethers to festive parties.
What You’ll Gather
- 1 cup granulated sugar (100 grams)
- 1 cup light brown sugar (71 grams)
- 10 tablespoons unsalted butter, cool(ish) but softened (141 grams, or 1 1/4 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)
- 1 cup all-purpose flour (150 grams)
- 1/4 cup unsweetened cocoa powder (21 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (2 grams)
- 1/4 teaspoon kosher salt
- Raw or Turbinado sugar for coating the cookies, optional
- 55 Chocolate Kisses (312 grams, 11 ounces), unwrapped
Equipment & Tools
- Baking sheet – for placing the cookies while they bake.
- Parchment paper – to line the baking sheet for easy cleanup.
- Mixing bowls – for combining your ingredients.
- Electric mixer – to cream the butter and sugars easily.
- Cookie scoop or tablespoon – for portioning the dough.
- Cooling rack – to let the cookies cool after baking.
The Method for Chocolate Peanut Butter Blossoms
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly every time.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, cream together the granulated sugar, light brown sugar, and softened unsalted butter using an electric mixer on medium speed. Mix until the mixture is light and fluffy. Then, add the creamy peanut butter and continue mixing until well incorporated.
Step 3: Add the Vanilla and Egg
Pour in the pure vanilla extract and add the large room temperature egg to the bowl. Mix until the ingredients are fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt. This step ensures that the leavening agents are evenly distributed throughout the dry ingredients.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 6: Scoop and Roll
Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. If desired, roll the dough balls in raw or Turbinado sugar for an extra sweet crunch.
Step 7: Bake the Cookies
Place the dough balls about two inches apart on a parchment-lined baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 8: Add the Chocolate Kisses
As soon as the cookies come out of the oven, gently press a Chocolate Kiss into the center of each cookie. The heat from the cookie will cause the chocolate to soften beautifully.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your Chocolate Peanut Butter Blossoms warm or at room temperature!
Flavor-Forward Alternatives
- Swap creamy peanut butter for crunchy peanut butter for added texture.
- Use almond butter or sunflower seed butter for a nut-free option.
- Experiment with flavored chocolate kisses, such as caramel-filled or peppermint.
- Add a pinch of sea salt on top of the chocolate kisses before the cookies cool.
Testing Timeline
- Preparation Time: 15 minutes
- Baking Time: 10-12 minutes
- Cooling Time: 10 minutes
- Total Time: Approximately 35 minutes
Keep-It-Fresh Plan
Store your Chocolate Peanut Butter Blossoms in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months. Simply thaw at room temperature or warm in the oven for a few minutes before enjoying!
Chocolate Peanut Butter Blossoms FAQs
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients are also gluten-free.
What can I use instead of Chocolate Kisses?
If you don’t have Chocolate Kisses, you can use chocolate chips or chunks. Just sprinkle them on top immediately after baking.
How do I prevent my cookies from spreading too much?
Chill the cookie dough for at least 30 minutes before scooping and baking. This will help maintain their shape while baking.
Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Just remember to thaw it in the refrigerator before baking.
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That’s a Wrap
These Chocolate Peanut Butter Blossoms are a delightful treat that perfectly balances flavors and textures. The chewy cookie base paired with the melty chocolate kiss creates a memorable dessert experience. Whether you’re sharing them with loved ones or indulging solo, each bite is bound to bring a smile to your face. So roll up your sleeves, gather your ingredients, and enjoy the process of making these scrumptious cookies!
Chocolate Peanut Butter Blossoms
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the granulated sugar, light brown sugar, and softened unsalted butter using an electric mixer on medium speed until light and fluffy. Then, add the creamy peanut butter and mix until well incorporated.
- Pour in the pure vanilla extract and add the large room temperature egg to the bowl. Mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Optionally, roll in raw or Turbinado sugar.
- Place the dough balls about two inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes until the edges are set but centers are still soft.
- As soon as the cookies come out of the oven, gently press a Chocolate Kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies for up to three months and thaw at room temperature.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
