Chocolate Peanut Butter Blossom Cookies Recipes

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CHOCOLATE PEANUT BUTTER BLOSSOM COOKIES

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

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 42m

Yield 54

Number Of Ingredients 13



Chocolate Peanut Butter Blossom Cookies image

Steps:

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

Nutrition Facts : Calories 100.5 calories, Carbohydrate 12 g, Cholesterol 4.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 25.6 mg, Sugar 8.2 g

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

CHOCOLATE PEANUT BUTTER BLOSSOMS

Just like the ones with the kisses on top, but with the kiss inside! You get more chocolate in a bite that way. Great fun to make with kids, too.

Provided by Maryann S.

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 30m

Yield 16

Number Of Ingredients 12



Chocolate Peanut Butter Blossoms image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
  • Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
  • Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
  • Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 35.3 g, Cholesterol 14.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 209.5 mg, Sugar 16.9 g

½ cup shortening
½ cup white sugar
½ cup brown sugar
½ cup peanut butter
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar, or as needed
48 milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

PEANUT BUTTER BLOSSOM COOKIES

Make and share this Peanut Butter Blossom Cookies recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 12



Peanut Butter Blossom Cookies image

Steps:

  • Cream butter and peanut butter. Gradually beat in 1/2 cup sugar and brown sugar. Add egg, milk and vanilla and mix well.
  • Sift dry ingredients and gradually blend into creamed mixture.
  • Shape into small 1 inch balls.
  • Roll in 1/3 cup sugar and place on ungreased cookie sheet. Do not press down.
  • Bake in 375 degree oven for 8-10 minutes.
  • Top with a chocolate kiss immediately. Press down until cookie cracks around the edges.

Nutrition Facts : Calories 98, Fat 4.8, SaturatedFat 2.4, Cholesterol 10.1, Sodium 85.8, Carbohydrate 12.5, Fiber 0.4, Sugar 8.3, Protein 1.7

1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 tablespoons milk
1 teaspoon vanilla
1/3 cup sugar
48 milk chocolate kisses

PEANUT BUTTER BLOSSOM COOKIES

Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10



Peanut Butter Blossom Cookies image

Steps:

  • Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
36 milk chocolate kisses

CHOCOLATE PEANUT BUTTER COOKIES

Provided by Food Network

Categories     dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 7



Chocolate Peanut Butter Cookies image

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
  • Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

THE BEST PEANUT BUTTER BLOSSOMS

If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield about 48 cookies

Number Of Ingredients 11



The Best Peanut Butter Blossoms image

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl until combined.
  • Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
  • Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
  • Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
  • Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), at room temperature
1/2 cup granulated sugar, plus more for rolling cookies
1/2 cup light brown sugar
1/2 cup creamy peanut butter (see Cook's Note)
1 large egg
1 teaspoon pure vanilla extract or paste
Nonstick cooking spray
48 milk chocolate candies, such as Hershey's Kisses

PEANUT BETTER BLOSSOMS

Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take the classic peanut butter blossom cookie a step up from it's former self.

Provided by Shauna Sever

Categories     Cookies     Bake     Peanut Butter     Chocolate     Dessert     snack     Christmas     Christmas Eve     Soy Free     Tree Nut Free

Yield Makes 3 dozen cookies

Number Of Ingredients 13



Peanut Better Blossoms image

Steps:

  • Prepare the cookies:
  • Position racks to the upper and lower thirds of the oven, and preheat it 350°F/180°C. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown and granulated sugar, and vanilla on medium-low speed just until smooth and creamy, about 2 minutes. Add the peanut butter and mix until smooth. Beat in the egg. Reduce the speed to low, and gradually stir in the flour mixture until the dough comes together.
  • Place level tablespoons of dough about 11/2 inches/4 cm apart on the prepared baking sheets, 20 per sheet (they don't spread much). Using a small measuring spoon with a deep well, or a melon baller, make a 1-inch/2.5 cm-diameter divot in the center of each cookie. Bake the cookies just until they are firm and turning golden brown at the edges but still very soft in their centers, about 12 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time. As soon as the cookies come out of the oven, reinforce the indentations with whatever tool you used before. Let the cookies cool for 5 minutes on the pans, then transfer to a wire rack to cool completely.
  • Prepare the ganache:
  • Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well, until smooth. Let cool slightly. Transfer the ganache to a small resealable plastic bag and work it toward the corner of the bag. Snip off a tiny bit at the corner of the bag with scissors. Fill each divot with ganache. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate to set in about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

Cookies:
1 1/2 cups/192 g unbleached all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/113 g unsalted butter, at room temperature
1/2 cup/113 g firmly packed dark brown sugar
1/2 cup/100 g granulated sugar
1 teaspoon pure vanilla extract
3/4 cup/192 g well-stirred natural, salted crunchy peanut butter
1 large egg, at room temperature
Ganache filling:
3 ounces/75 g semisweet chocolate
3 tablespoons/42 g unsalted butter

CHOCOLATE KISS PEANUT BUTTER COOKIES

Make and share this Chocolate Kiss Peanut Butter Cookies recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 20m

Yield 8 dozen

Number Of Ingredients 11



Chocolate Kiss Peanut Butter Cookies image

Steps:

  • Cream butter and peanut butter.
  • Gradually add sugar and brown sugar, at medium speed until fluffy.
  • Add eggs and vanilla, beat well.
  • Combine dry ingredients.
  • Add to creamed mixture, mixing well.
  • Shape dough into 1-inch balls.
  • Place on ungreased baking sheets.
  • Bake at 350° for 8 minutes.
  • Press a kiss into top of each cookie.
  • Bake 2 more minutes.
  • Cool on wire racks.

Nutrition Facts : Calories 1026.6, Fat 52.4, SaturatedFat 25.3, Cholesterol 127, Sodium 941.7, Carbohydrate 125.8, Fiber 4.5, Sugar 83.1, Protein 16.4

1 cup butter, softened
2/3 cup creamy peanut butter
1 cup sugar
1 cup firm packed brown sugar
2 large eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
sugar
2 (9 ounce) packages milk chocolate kisses (unwrapped)

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