-
-
My review
Chocolate Peanut Butter Blossom Cookies
58k
Reynolds Kitchens®
"Give traditional peanut butter blossoms a decadent update with a chocolate-peanut butter dough topped with a dark chocolate kiss."
Added to shopping list.
Go to shopping list.
Ingredients
42 m servings 101Original recipe yields 54 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds(R) Parchment Paper.
- Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
- Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
- Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.
You might also like
Footnotes
- REYNOLDS KITCHENS TIP:
- It may look as though you spent hours prepping these cookies, but they'll take no time at all with this plan-ahead tip! Make the dough ahead of time and then simply place the parchment paper-lined cookie sheets in the freezer after Step 2. Let dough freeze 1 to 2 hours or until firm; then transfer the dough balls to freezer-safe storage bags. You can bake a few at a time as directed in Step 3 and there's no need to thaw – so whenever the urge for a freshly baked treat strikes, you'll be ready!
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2832 Ratings
-
-
-
-
-
Most helpful positive review
12/2/2014
These cookies were very good. Easy to make. I followed the recipe exactly with the exception that I used butter instead of shortening. Sorry but I never use shortening. I also used Hershey's...
Most helpful critical review
12/7/2015
I couldn't get the hersheys in the middle every time I pushed down the whole cookie would fall apart.
Most helpful
Most positive
Least positive
Newest
12/2/2014
These cookies were very good. Easy to make. I followed the recipe exactly with the exception that I used butter instead of shortening. Sorry but I never use shortening. I also used Hershey's...
12/13/2014
I've made peanut butter blossoms before, but not with chocolate, and not rolled in sugar before baking. These were absolutely delicious! I'm not a big PB & Chocolate fan, and I think the additio...
12/28/2014
We loved these gems! My oven is off but they came out perfect in 10 minutes. I only made a half batch following the recipe exactly except I used Milk Chocolate Kisses. The first batch rolled ni...
12/22/2014
These were a great subtle twist on a classic favorite. I ended up yielding 42 smallish cookies. As I was rolling the balls, I noted some of the chocolate/PB hadn't fully mixed. Partially beca...
12/31/2014
Great spin on typical peanut butter blossoms! I veganized it with banana instead of eggs and coconut oil instead of butter and vegan chocolate on top. So so good.
12/30/2014
LOVED these! Peanut Butter Blossoms are my favorite cookies of all time but these just took it up a notch! The addition of chocolate to the dough and using dark chocolate kisses made the traditi...
12/28/2014
This is a beautiful tasty cookie, with a light peanut butter flavor. The dough is easy to work with and they are pretty enough for any cookie exchange.
12/18/2014
I made a Gluten Free version of this recipe using 1/2 each of Rice Flour, Tapioca Flour & Sorghum Flour and a 1/2 tsp Xanthan Gum. They came out great.
12/25/2015
Best Cookies Ever. If you love the peanut butter version of these cookies you will really enjoy these. They were a huge hit this Christmas.