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!

A Recipe by Madeline May

Double Chocolate Chip Peanut Butter Blossom Cookies

Dessert • Cookies • Holiday

Prep

15 mins

Chill

15 mins

Bake

8–10 mins

Total

40 mins

Yield

About 35 cookies

Category

Dessert

Soft peanut butter cookies rolled in chocolate chips and finished with a melted chocolate kiss in the center.

Ingredients

Cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup creamy peanut butter, not natural
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• About 16 ounces semisweet chocolate chips
• About 35 chocolate kisses, unwrapped

Instructions

1. Freeze the chocolate kisses Place the unwrapped chocolate kisses in the freezer while you prepare the cookie dough.
2. Cream the butter and sugars Beat the softened butter until smooth. Add the granulated sugar and brown sugar, then mix until light and fluffy.
3. Add the peanut butter Beat in the peanut butter until smooth, followed by the egg and vanilla.
4. Make the dough Add the flour, then sprinkle the baking soda and salt over the top. Mix just until a soft dough forms.
5. Chill Cover the dough and refrigerate for at least 15 minutes.
6. Prepare to bake Preheat the oven to 350°F and line baking sheets with parchment paper.
7. Shape the cookies Pour the 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 adhere.
8. Bake Arrange the dough balls on the prepared baking sheets and bake for 8–10 minutes, until the edges are set and the tops look matte.
9. Add the chocolate kisses Immediately press one frozen chocolate kiss into the center of each warm cookie.
10. Cool Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. Allow the chocolate centers to set before handling.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days.

Make Ahead

Prepare the dough up to 2 days ahead and keep it covered in the refrigerator. Let it soften slightly before rolling and baking.

A Note from Madeline May

Rolling the dough in chocolate chips adds extra texture and makes these cookies especially rich. Freezing the chocolate kisses helps them hold their shape when pressed into the warm cookies.

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A Recipe by Madeline May • madelinemayco.com

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