Chocolate Peanut Butter Blossom Cookies

Chocolate Peanut Butter Blossom Cookies are a fun new way to make a classic cookie recipe. Chocolate peanut butter cookies are topped with HERSHEY’S KISSES and will become your new favorite holiday cookie!

Twist on Classic Peanut Butter Blossoms

I have been making blossom cookies since I was a little girl baking holiday cookies with my mom. We used to clip recipes out of magazines and plan for weeks what we’d make, then spend an entire weekend making all sorts of different cookies to give as gifts.

Peanut Butter Blossoms were, and still are, one of my absolute favorites, and I make them every year for my husband because it’s one of the cookies he’ll actually eat (he’s in love with that chocolate and peanut butter combo).

Ingredients in Chocolate Peanut Butter Blossoms

• Butter: You’ll need unsalted butter that has been softened. If you use salted butter, omit the salt in the recipe.
• Peanut Butter: Creamy peanut butter is perfect for this recipe, be sure to use a no-stir peanut butter.
• Sugar: I use a combination of granulated and packed brown sugar.
• Egg: Be sure to buy large eggs.
• Baking Soda: All of my peanut butter cookies are leavened with baking soda!
• Vanilla and Salt: For flavor
• Cocoa Powder: This is what makes them nice and chocolatey! Be sure to buy Hershey’s Unsweetened Cocoa Powder (not Dutch Process).
• Flour: All-purpose flour is best for cookies (be sure to measure it correctly).
• HERSHEY’S KISSES: Don’t forget the most important part! Unwrap delicious Kisses. The iconic shape and decorative red, green and silver foils you find at the holidays make these KISSES a festive treat for candy dishes or baking something special this holiday.

How to make Chocolate Peanut Butter Blossom Cookies

1. Cream together the peanut butter, butter, and both sugars. The mixture will be nice and smooth.
2. Add the egg, vanilla, baking soda, salt and milk and mix until smooth.
3. Then mix in the cocoa until it’s completely blended. Add the flour and a nice rich cookie dough will form.
4. Scoop 1-tablespoon sized balls of dough and roll between your palms. Roll each ball in granulated sugar and place 2-inches apart on baking sheet.
5. Bake 8-12 minutes, or until the edges are no longer glossy looking. Immediately press unwrapped HERSHEY’S KISSES in the center of each cookie. Let cool completely before removing from the pan.

How to Store Blossom Cookies

Store these in an airtight container at room temperature for up to 4 days. Or, you can freeze them for up to 3 months.

Pro Tips for Making Chocolate Blossom Cookies

• Be sure to measure your flour correctly – spoon and level it. Don’t pack it!
• Same goes for the cocoa – measuring it correctly is so important.
• Don’t over bake these cookies. They are done when they just lose their glossy sheen.
• These do not flatten in the oven – they stay puffy so they create that flower look when the KISSES are pressed on top.

Chocolate Peanut Butter Blossom Cookies

5 from 36 votes

A twist on a classic holiday cookie – make chocolate peanut butter cookies topped with HERSHEY'S KISSES!

Recipe Video

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Yield 36 cookies

Serving Size 1 cookie

Cook ModePrevent your screen from going dark

Save RecipeSaved!Rate RecipePrint Recipe

Ingredients

 

• ▢ ½ cup (113g) unsalted butter , softened
• ▢ ¾ cup (200g) creamy peanut butter (use a no-stir peanut butter)
• ▢ ¾ cup (150g) packed brown sugar
• ▢ ¼ cup (50g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg
• ▢ 1 tablespoon (5ml) milk
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ cup (40g) HERSHEY’S Unsweetened Cocoa Powder
• ▢ 1 ½ cups (186g) all-purpose flour
• ▢ 36 HERSHEY'S KISSES Milk Chocolate (unwrapped)

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Instructions

• Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
• Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
• Mix in baking soda, cocoa, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
• Place some additional granulated sugar in a small bowl. Scoop 1-tablespoon sized balls of dough and roll into balls, then roll to coat in the sugar. Place 2-inches apart on prepared cookie sheets.
• Bake for 8-12 minutes, or until tops are no longer glossy. Immediately upon removing cookies from the oven press a Hershey’s Kiss in the center. Allow the Hershey’s Kiss to cool completely before removing the cookies from the cookie sheet.
• Store in an airtight container for up to 4 days or freeze for up to 3 months.

Recipe Notes

• May substitute vegan butter sticks for the butter.
• May substitute nondairy milk for the milk.
• Use a no-stir peanut butter. May substitute equal amounts of any other no-stir (not natural) nut butter or nut butter substitute.
• Do not use Dutch Process Cocoa.

Recipe Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 86IU | Calcium: 10mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other Amazing Blossom Cookies

• HERSHEY’S KISSES Blossom Cookies – the classic recipe!
• Peppermint Blossom Cookies
• S’mores Blossom Cookies

Chocolate Peanut Butter Blossoms are chocolate peanut butter cookies with Hershey’s Kisses pressed on top! These are a twist on the traditional peanut butter blossoms.