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Chocolate Peanut Butter Blossom Cookies

  • Prep Time: 20 minutes
  • Cook Time: 10 - 12 minutes
  • Servings: 24
  • Course: Dessert

Twist up a classic with a little cocoa in these delicious Chocolate Peanut Butter Blossom Cookies!

Reynolds Kitchens tip

Bake on Reynolds® Bakeware Cookie Sheet Pans with Parchment Lining for your cookies to slide right off on to the plate.

Ingredients

  • 2 Reynolds® Bakeware Cookie Sheet Pans with Parchment Lining
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup cocoa powder
  • 1/2 cup unsalted butter
  • 3/4 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons whole milk
  • 24 chocolate kisses

Directions

Step 1

Preheat the oven to 375°.

Step 2

Mix together the flour, baking soda, baking powder and cocoa powder in a bowl until combined and set aside

Step 3

Whip together the butter and peanut butter in a standing mixer with the paddle attachment on high speed until light and fluffy, about 3 to 4 minutes.

Step 4

Mix in the sugar and brown sugar on low speed until combined.

Step 5

Add in the egg and milk until they are mixed in.

Step 6

Pour the dry ingredients slowly into the bowl on low speed until it is completely mixed in.

Step 7

Form 24 balls from the cookie dough and place on 2 Reynolds® Bakeware Cookie Sheet Pans with Parchment Lining.

Step 8

Bake at 375° for 10 to 12 minutes or until the center of the cookies are slightly soft.

Step 9

Press 24 chocolate kisses into the center of each cookie as soon as it’s removed from the oven.

Step 10

Cool before serving.

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