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Chocolate Peanut Butter Blossom Cookies

Chocolate Peanut Butter Blossom Cookies

Name: Chocolate Peanut Butter Blossom Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 54 servings
Ingredients: Reynolds® Parchment Paper; ½ cup shortening; ½ cup peanut butter; 1 cup packed brown sugar; 1 teaspoon baking powder; ⅛ teaspoon baking soda; 1 egg; 1 tablespoon milk; 1 teaspoon vanilla; 1 ½ cups all-purpose flour; ¼ cup unsweetened cocoa powder; ¼ cup granulated sugar; Dark chocolate "kiss" candies

Rating: 4.62 stars

37 Ratings
32 Reviews
20 Photos

Give traditional peanut butter blossoms a decadent update with a chocolate-peanut butter dough topped with a dark chocolate kiss.

By Reynolds Kitchens(R)

Gallery

Recipe Summary

prep:

30 mins

cook:

12 mins

total:

42 mins

Servings:

Yield:

54 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.

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Step 2

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.
Step 3

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.
Step 4

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.

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

Per Serving:

101 calories; protein 1.5g 3% DV; carbohydrates 12g 4% DV; fat 5.4g 8% DV; cholesterol 4.2mg 1% DV; sodium 25.6mg 1% DV. Full Nutrition

Reviews (32)

Most helpful positive review

pelicangal

12/03/2014

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 Special Dark Cocoa powder as I love the dark chocolate flavor. Did not taste much of the peanut butter flavor and not sure how to correct that. Will have to experiment a little bit. Read More

Helpful

(9)

Most helpful critical review

dobbers

12/07/2015

I couldn't get the hersheys in the middle every time I pushed down the whole cookie would fall apart. Read More

Helpful

(1)

37 Ratings

5 star values: 28
4 star values: 7
3 star values: 0
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

pelicangal

12/02/2014

Helpful

(9)

LazyFoodieGirl

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 addition of the cocoa powder to the mix really takes that strong PB flavor down while still having an authentic flavor. The sugar helped make them a little chewy with a slight crunch that didn't complete crumble apart like other PB blossoms and all in all I would for sure make them again! Made a double batch in my Kitchenaid mixer bowl using the paddle attachment and had absolutely no issues. Read More

Helpful

(7)

Lucky Noodles

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 nicely I should have chilled the remaining dough with a cover. Loved the rolled sugar and using the Reynolds Parchment Paper! Will make these again:) Read More

Helpful

(6)

lovestohost

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 because I kind of dug the swirled look and mostly because I"m lazy I left them as they were with no issues. My only slight criticism is I had some breakage issues w/a few of the cookies when I pressed in the kiss (and they weren't overdone which would make the breakage make sense due to dryness). I used milk chocolate kisses because I'm not a dark chocolate fan and had about 15 kisses leftover from a "regular" sized package of holiday kisses. I must admit I was happy to not to have to find room in the already loaded dishwasher for the baking pans since I'd used the Reynolds (R) precut cookie sheets (which they provided but is not skewing my review; I'm not that easily bought...). THANKS for the recipe! Read More

Helpful

(3)

Qhhunters

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. Read More

Helpful

(2)

Kristin Nielson Price

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 traditional blossoms even better! They are so easy to make and the Reynolds Parchment helps with simple removal and clean-up! Will definitely be making these again! Read More

Helpful

(2)

Crikkitt

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. Read More

Helpful

(2)

Kristen Flowers

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. Read More

Helpful

(2)

dobbers

12/07/2015

I couldn't get the hersheys in the middle every time I pushed down the whole cookie would fall apart. Read More

Helpful

(1)

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All Reviews for Chocolate Peanut Butter Blossom Cookies

- of Reviews

Nutritional Information

Chocolate Peanut Butter Blossom Cookies

Servings Per Recipe: 54
Calories: 100.5

% Daily Value *

protein: 3 %

carbohydrates: 4 %

dietary fiber: 3 %

sugars:

fat: 8 %

saturated fat: 10 %

cholesterol: 1 %

vitamin a iu:

niacin equivalents: 6 %

vitamin b6: 1 %

vitamin c:

folate: 2 %

calcium: 1 %

iron: 2 %

magnesium: 3 %

potassium: 1 %

sodium: 1 %

thiamin: 3 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chocolate Peanut Butter Blossom Cookies

1 of 32

All Reviews

pelicangal

12/02/2014

Helpful

(9)

LazyFoodieGirl

12/13/2014

Helpful

(7)

Lucky Noodles

12/28/2014

Helpful

(6)

lovestohost

12/22/2014

Helpful

(3)

Qhhunters

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.

Helpful

(2)

Kristin Nielson Price

12/30/2014

Helpful

(2)

Crikkitt

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.

Helpful

(2)

Kristen Flowers

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.

Helpful

(2)

dobbers