With a chocolate-peanut butter dough and a dark chocolate kiss on top, give classic peanut butter blossoms a delectable upgrade.
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Total Time: | 42 mins |
| Servings: | 54 |
| 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
Instructions
- 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.
- 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
| Calories | 101 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 26 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was great! I just substituted in butter instead if shortening, and my kids added sprinkles to the sugar for rolling the dough ball in.
I will make these again! They got rave reviews.
I made this for my culinary final. A little too sweet; probably won’t roll in sugar next time. I also didn’t completely mix in the cocoa, so the cookies had a nice swirled look. Teacher thought it was great! 90%
I made as in the recipe and they were so delicious!
great, made this with PB cubs instead of kisses. Was delicious and easy for the kids to do. Flattened the balls before cooking. Done right at 11 min 350F
These were delicious!
Easy and tasty. The cocoa adds just enough of a chocolatey flavor to the peanut butter cookie.
Great but don’t need to roll in the sugar, it will be too sweet. Made by Keller age 10 not Renee same family though.
I followed the instructions carefully, even chilling the dough for a bit. I was delighted with this recipe though I did bake the cookies for 14 minutes per batch. My kisses melted & cooled nicely and don’t fall out of the cookie base. So happy with my 11 dozen that’ll be traded at next week’s office cookie exchange.
I love these types of cookies, and I love making them!
One of my favorites!
Best Cookies Ever. If you love the peanut butter version of these cookies you will really enjoy these. They were a huge hit this Christmas.
They crumbled even when I lightly pushed the kiss on top. They would not hold their shape and instantly crumbled.
I couldn’t get the hersheys in the middle every time I pushed down the whole cookie would fall apart.
I was looking for regular peanut butter cookies, when I found this recipe. Glad I did. Made these exactly like the recipe states and they came out nicely. I used buttery Crisco shortening instead of regular, but next time I may just use regular butter. Rich and delicious. Thank you.
This recipe is great and a keeper! Cookies baked perfectly and taste fabulous. I followed the recipe using chunky peanut butter. Since I wasn’t power baking, I baked 1 pan at a time and didn’t need to worry about rotating pans. Thank you.
Instead of rolling the dough in sugar before baking, I rolled some of them in rainbow dot sprinkles, which gave them a very festive look for my friend’s birthday. I only rolled the top half of each cookie. I do think the sprinkles may have made it harder for the Hershey kisses to stick to the cookies, as some fell off in transit, but it was still worth the colorful effect! I wish I took a pic before everyone ate them. I also replaced the shortening with butter… not a shortening fan, and the recipe still worked great. Would make again!
Fabulous! I love peanut blossoms anyway, they are a favorite in our house so the addition of chocolate in the peanut butter dough is great. The dark chocolate kisses are nice but personally I like milk chocolate so I did some of each to please everyone in the family. The Reynolds parchment paper just makes the job so easy and clean up so quick. #MealMagic #AllStarsReynolds
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.
We liked these very much! I thought the extra sugar on the outside was a nice touch, gave these cookies a slightly different texture than other versions. The parchment paper was a great idea! Thanks for the recipe!
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!