While peanut butter blossoms are perfect as is, I decided to kick them up a few levels this year by making them chocolaty. Not only is there cocoa in the cookie, making them taste like a brownie, but they're rolled in hot cocoa mix! Crazy. I know. Delicious? You have no idea! So. Dang. Good.
I'm addicted to peanut butter. I know everyone says that, but I really am. I don't think a day goes by that I don't enjoy some peanut butter. I usually try to have it with something — an apple, a cracker, or my recent discovery, persimmons! But sometimes, I admit, I'll just eat a spoonful out of the jar . . .
While my obsession with peanut butter knows few bounds, my least favorite cookie is a peanut butter cookie. It's always so bland. And, this is what really gets me, it's always so crunchy and dry! Why is that? I've never understood. Anyway, the only peanut butter cookie I ever eat are these peanut butter blossoms. My mom always used to make them for the holidays and we'd have leftovers in the freezer after the New Year. Winning!
A word to the wise. If you want your chocolate candies to stay in their original form, let the cookies cool a bit before topping them with the chocolate. And if you're using a white chocolate candy (like those peppermint kisses or hugs), give them even more time to cool. They'll taste great no matter what, but you'll have more of a delicious pool of chocolate rather than a point or a star. At least your taste buds will be joyful!
- 1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 cup creamy peanut butter
1/4 cup milk
2 teaspoon vanilla
2 3/4 cup flour
3/4 cup cocoa (unsweetened)
2 teaspoons baking soda
1 teaspoon salt
1/2 cup hot cocoa mix (roughly 3 single-serve packets)
2 (10-ounce) packages chocolate kisses or stars, unwrapped
- Preheat oven to 375°F. Cream sugar, brown sugar, butter, and peanut butter together in large bowl.
- In a separate bowl, sift flour, cocoa, baking soda, and salt together. Add to egg mixture. Mix until combined.
Shape into 1-inch balls. Roll each bowl in hot cocoa mix. Place on ungreased cookie sheet, leaving 2 inches between each cookie to allow for spreading.
- Bake for 10 minutes. Remove from oven.
- Let cool 3 minutes away from oven.* Press chocolate kiss or star into each cookie. Let cool completely before transporting, layering, or freezing.
*If using a white chocolate candy, let cookies cool 5 minutes before topping.
- Desserts, Cookies
- North American
- 4 1/2 dozen
- Total Time
- 59 minutes, 59 seconds