We all know how delicious the classic peanut butter blossom cookies are, especially at the holidays. But what if I told you we’ve raised the bar? Our family is a huge fan of a chocolate and peanut butter combination, so it had to be done! I’m delighted to share this recipe for chocolate peanut butter blossoms with you today and hope you love it too. And I have to admit, while these cookies are ridiculously yummy, I think I love them mostly due to how pretty they are! There is something about the sugary sparkle against the chocolate color that is so inviting. They are also incredibly easy; they are basically no-fail! Let’s dig in!
Old Meets New
Okay since this is a twist on an old classic, I did a little investigating into the history of the peanut butter blossom and found a couple interesting facts I thought you’d enjoy too! Freda Strasel Smith of Gibsonburg, Ohio created the recipe and entered into the 1957 Pillsbury Bake-Off Contest. It took 3rd place – GASP! But it was named one of the top ten recipes inducted into the Pillsbury Bake-Off Hall of Fame at the Smithsonian in 1999. I was shocked to read it only took 3rd place originally but happy to see it’s been celebrated and recognized decades later. It’s definitely a classic at our house and one I see on MANY Christmas platters! Our appreciation to Freda for this amazing recipe!
And since we LOVE the recipe so much, we had fun tweaking, testing and finally falling in love with this fun variation. If you love a good chocolate peanut butter combo, you’re definitely going to want to try these chocolate peanut butter blossoms!
Chocolate Peanut Butter Blossom Recipe
Without further ado, here is the delicious recipe. Easy enough for kids to help make, especially rolling the dough balls in sugar! Have fun and enjoy!
Chocolate Peanut Butter Blossoms
Ingredients
- 1/2 cup (113g) Unsalted Butter Room Temperature
- 3/4 cup (180g) Creamy Peanut Butter
- 3/4 cup (165g) Light Brown Sugar Packed
- 1/4 cup (50g) Granulated Sugar
- 1.5 tsp (7.4ml) Vanilla Extract
- 1 Large Egg
- 1/2 tsp (3g) Baking Soda
- 1/4 tsp (1.5g) Salt
- 1/2 cup (60g) Unsweetened Cocoa Powder I use Hershey's (no need for Dutch processed)
- 1.5 cups (204g) All-Purpose Flour
- 28 Hershey Kisses Unwrapped
Instructions
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) mix butter and peanut butter together.
- Add both sugars and blend until smooth.
- Mix in vanilla and egg.
- In a separate bowl, combine flour, cocoa, soda and salt. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. You will notice the dough will come together and pull away from the bowl.
- Roll dough into rounded tablespoon balls. Roll balls in granulated sugar.
- Bake for 9-10 minutes.
- Immediately upon removing from oven, press a Hershey Kiss into the center of the cookie.
- Cool cookies completely on cookie sheet. Enjoy!
Notes
These chocolate peanut butter blossoms have become a favorite at our house, and I hope you love them too. Make sure to subscribe so you don’t miss out on future cut out cookie recipes or drop cookie recipes! Happy Baking, Bestie!