Dark Chocolate Peanut Blossoms
User Reviews
5
Dark Chocolate Peanut Blossoms
Description
This recipe combines creamed butter and peanut butter with sugars to create a rich, smooth dough. The addition of baking powder and salt balances leavening and flavor, helping the cookies spread properly while keeping their tender texture. Rolling the dough balls in granulated sugar before baking adds a slight crunch and sparkle to the cookie surface. After baking, unwrapped dark chocolate kisses are pressed into warm cookies, softening but not completely melting to preserve their shape and flavor intensity.
Dark Chocolate Peanut Blossoms can be enjoyed as a snack or dessert. They provide a peanut butter and chocolate pairing where the bitterness of the dark chocolate balances the sweetness of the cookie. These cookies store well at room temperature, retaining freshness for several days.
Substitution notes suggest that milk chocolate kisses can be used but require a shorter baking time as they melt more slowly than dark chocolate. Also, shaping the dough to ensure proper texture may require adding a bit of milk if the dough is crumbly, especially when natural peanut butter is used.
Ingredients
- ½ cup butter softened (113.4g, unsalted
- ¾ cup peanut butter 225g, creamy
- ½ cup granulated sugar 128g, plus an additional ½ cup to roll the dough in before baking
- ½ cup brown sugar dark or light OK (124g)
- 1 egg
- 1 teaspoon vanilla extract pure
- 1 ¾ cups all-purpose flour 275g
- 2 ¾ teaspoons baking powder 14g
- ½ teaspoon kosher salt 4g
- 42 Chocolate Candy unwrapped, Hershey's Special Dark Kisses
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- Pour ½ cup of granulated sugar into a wide bowl. Set aside. This sugar will be used to coat the dough balls before they go onto the baking sheet.
- In a large mixing bowl with a hand mixer or in the stand mixer, cream the butter and peanut butter together until mixture turns a lighter yellow. As you blend them together, they will become smoother.
- Sprinkle in the granulated sugar and brown sugar, and blend until well combined.
- Add the egg and the vanilla extract to the batter. Mix until incorporated.
- Measure in the flour, baking powder and salt. Blend until smooth. If your dough is a little crumbly, add 2-3 tablespoons of milk until it becomes a little stickier. (I've found that when we use natural peanut butter, it needs this more often than not.)
- When the dough has come together, use a cookie scoop to form the dough, then use your palms to shape the dough into balls.
- Place the dough balls into the sugar bowl and coat with sugar.
- Transfer the sugared cookie dough to the prepared baking sheet.
- Bake for 9 minutes. You don't want to get any color on the dough at this point, and you still want it to be soft!
- Remove the baking sheet from the oven, and place a Kiss in the center of each cookie, pressing down firmly so cookie cracks around the edges.
- Return cookies to the oven and bake for 2 more minutes or until the chocolate is slightly melty.
- Let cool on a wire cooling rack before enjoying!
Notes
- Use Hershey's Special Dark Kisses unwrapped as the chocolate center; milk chocolate is an alternative with shorter bake time.
- Roll the dough in granulated sugar before baking to add texture to the cookie surface.
- If dough is crumbly, add 2-3 tablespoons of milk for better consistency.
- Store baked cookies at room temperature in a sealed container for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 270kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 114mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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