Chocolate Peanut Butter Blossoms
This fun spin on Chocolate Peanut Butter Blossoms adds even more chocolate and peanut butter flavor in every bite. This easy cookie recipe is soft, chewy, and all around delicious!
Servings: 30 cookies
- 1⅓ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 30 mini peanut butter cups frozen
- ½ cup crushed peanuts
In a medium bowl, whisk flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and peanut butter with an electric hand mixer on medium speed until blended, about 1 minute. Add granulated sugar and brown sugar and beat until light and fluffy, about 4-5 minutes. Add eggs and vanilla and beat until combined.
Add flour mixture and beat until just combined, being careful not to overmix. Chill dough for at least 30 minutes.
Preheat oven to 350°F. Line two large baking pans with parchment paper.
Scoop about 1½ tablespoons of dough and roll into a ball, then roll into crushed peanuts. Repeat with remaining dough. Place dough balls about 1 inch apart of prepared pans.
Bake for 12-15 minutes, or until edges are set. Remove from oven and press one frozen peanut butter cup into the center of each cookie.
See my tips and tricks for making these Chocolate Peanut Butter Blossoms above the recipe box
Recipe from Holiday Bake Magazine - 2019
Serving: 1g | Calories: 157.38kcal | Carbohydrates: 17.54g | Protein: 3.69g | Fat: 9.05g | Saturated Fat: 3.63g | Cholesterol: 19.47mg | Sodium: 135.99mg | Potassium: 109.86mg | Fiber: 1.42g | Sugar: 10.94g | Vitamin A: 114.31IU | Calcium: 17.11mg | Iron: 0.81mg