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.
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.
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:)
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!
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.
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!
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.
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.
I couldn't get the hersheys in the middle every time I pushed down the whole cookie would fall apart.
