Chunky Chocolate Chip Peanut Butter Blossoms
Having Fun In The Kitchen
Today I was making classic peanut butter blossoms for us & I decided to roll some of the dough in chocolate chips for funsies. And thus, these double chunky chocolate chip peanut butter blossom cookies were born. They use the same dough as my classic peanut butter blossoms so you can make them both in the same day. Perfect if you want to add a chocolatey addition to your cookie boxes this year!
These are the classic peanut butter blossoms! You can also find this recipe on my blog
Peanut Butter Blossom Cookies
Instructions
Unwrap the Hershey’s Kisses and place them in the freezer while you make the dough. Starting with cold chocolate helps them stay neat and upright once pressed into the cookies.
In a large bowl, cream the butter until smooth. Add both sugars and beat until the mixture looks fluffy and cohesive, stopping to scrape down the bowl as needed.
Mix in the peanut butter until fully incorporated, then add the egg and vanilla and stir until smooth.
Add the flour to the bowl, then sprinkle the baking soda and salt over the top. Gently mix everything together just until a soft dough forms. Stop mixing as soon as the flour disappears. The dough should look thick but tender.
Cover and chill the dough for at least 15 minutes. This keeps the cookies from spreading too much and gives them that classic blossom shape.
Preheat the oven to 350°F and line your baking sheets.
Pour the semi-sweet chocolate chips into a shallow bowl. Scoop the dough into 1-inch balls, then roll each ball generously in the chocolate chips, pressing lightly so they stick. Don’t be shy here! You want them fully coated.
Bake for 8–10 minutes, until the cookies are set around the edges and no longer glossy on top. They should look puffed and soft, not browned.
Remove the cookies from the oven and immediately press a frozen Hershey’s Kiss into the center of each one. The cookie will crack slightly around the edges as the chocolate sinks in.
Let the cookies rest on the baking sheet for a few minutes before moving them to a cooling rack. The chocolate will soften as the cookies cool but will hold its shape once set.
Best enjoyed slightly warm, ideally with milk. These cookies are suchhhhh chocolate goodness and melt right into your mouth!
Double Chocolate Chip Peanut Butter Blossom Cookies
Soft peanut butter cookies rolled in chocolate chips and finished with a melted chocolate kiss in the center.
Ingredients
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup peanut butter (not natural)
- 1 large egg
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- About 16 oz semi-sweet chocolate chips
- About 35 Hershey’s Kisses, unwrapped
Instructions
- Place the unwrapped Hershey’s Kisses in the freezer while you prepare the dough.
- In a large bowl, beat the butter until smooth. Add the granulated sugar and brown sugar and mix until light and fluffy.
- Add the peanut butter and mix until smooth, then beat in the egg and vanilla.
- Add the flour to the bowl, sprinkle the baking soda and salt over the top, and mix just until a soft dough forms.
- Cover the dough and chill for at least 15 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Pour the chocolate chips into a shallow bowl. Scoop the dough into 1-inch balls and roll each one generously in the chocolate chips, pressing lightly so they stick.
- Place the dough balls onto the prepared baking sheets. Bake for 8–10 minutes, until the edges are set and the tops look matte.
- Remove from the oven and immediately press a frozen Hershey’s Kiss into the center of each cookie.
- Let the cookies cool on the pan for a few minutes before transferring to a rack. Allow the chocolate to set before handling.
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