Chocolate Peanut Butter Blossoms

This chocolate peanut butter blossom cookie recipe is the perfect mix of rich chocolate and creamy peanut butter, making it a cookie that stands out at any gathering or cozy night in. These cookies come together quickly and deliver a soft, chewy texture with a fun peanut butter cup surprise in the center.

I threw these together when craving a festive cookie and they instantly became a favorite around here for holiday baking and casual treats.

Ingredients

• Cup of softened butter: adds richness and helps bind everything smoothly Use good quality unsalted butter for best flavor
• One and a quarter cup sugar split for rolling and mixing: adds sweetness and a delightful crisp exterior when rolled on cookies
• One cup brown sugar: contributes moisture and a caramel undertone Choose light brown for a balanced sweetness
• Two eggs at room temperature: provide structure and tenderness Fresh eggs make a noticeable difference here
• Two teaspoons vanilla: adds depth and a warm aroma Look for pure vanilla extract
• Two and a quarter cups flour: gives the cookies their body and chew Use all purpose flour and sift if lumpy
• Three quarters cup unsweetened cocoa powder: brings the chocolate punch Go for Dutch-processed cocoa if you want a mellower chocolate flavor
• One teaspoon baking soda: helps the cookies rise and spread just right Make sure it is fresh for proper leavening
• Thirty-six mini Reese&s peanut butter cups: for the signature center Pick fresh from the store to avoid melting issues
• Quarter cup peanut butter for drizzling: Use creamy peanut butter for smooth drizzles and a nice flavor contrast

Instructions

Preheat Oven and Prep Baking Surface:

Set your oven to 375 degrees Fahrenheit to get it hot enough for perfect cookies. Line your cookie sheet with parchment paper for easy cleanup and to prevent sticking.

Cream Butter and Sugars:

In a large mixing bowl soften the butter by beating until creamy. Add one cup white sugar and one cup brown sugar then beat until the mix looks fluffy and well combined. This creates the base sweetness and tenderness.

Incorporate Eggs and Vanilla:

Add your eggs one at a time followed by the vanilla. Beat until the batter is smooth and everything is well blended. This step builds moisture and flavor.

Mix Dry Ingredients Separately:

Whisk together the flour cocoa powder and baking soda in another bowl. This ensures the leavening is evenly distributed and prevents clumping during mixing.

Combine Dry and Wet Ingredients:

Slowly add the dry mixture into the butter and sugar batter beating just until combined. Overmixing here can make the cookies tough.

Shape and Coat Cookies:

Roll the dough into one and a half inch balls Then roll each ball in the reserved quarter cup sugar This adds a bit of sparkle and crunch to the outside. Place the coating balls evenly spaced on the parchment lined cookie sheet.

Bake the Cookies:

Bake your cookies in batches for about eight minutes until you see them puff up slightly and just begin to spread. Watch carefully because overbaking makes them dry.

Press Peanut Butter Cups:

Remove from the oven and immediately press the miniature peanut butter cups on the widest side into the center of each cookie Press gently to avoid flattening the cookie too much.

Cool Completely:

Let cookies cool on the sheet to set. Cooling is important to keep the cookies soft and allows the peanut butter cups to settle nicely.

Prepare Peanut Butter Drizzle:

Microwave the peanut butter in a small bowl for about thirty seconds until melted and pourable Use a spoon or piping bag to drizzle over the cooled cookies.

Set Drizzle:

Allow the peanut butter drizzle to set up for about five to ten minutes before serving. This final touch adds extra peanut flavor and a pretty finish.

My favorite ingredient here is definitely the mini Reese&s peanut butter cups. Their sweet and salty contrast with the rich chocolate dough brings back memories of holiday cookie parties where everyone would reach for the first cookie filled with a peanut butter cup. It has a comforting nostalgic feel while also being a fun twist on a familiar recipe.

Storage Tips

Store cookies in an airtight container at room temperature for up to five days The soft texture holds best without refrigeration Refrigerate only if your kitchen is warm to keep the peanut butter cups from melting

Ingredient Swaps

You can swap peanut butter cups with vegan or allergen-friendly peanut butter candies or use chopped peanut butter chips for a nutty twist If you want a lighter chocolate flavor swap cocoa powder for hot chocolate mix but reduce sugar slightly to balance sweetness

Serving Ideas

Serve these cookies with a cold glass of milk or a cup of hot coffee for a perfect afternoon treat For holiday parties stack them on a festive platter dusted with cocoa powder or powdered sugar

This recipe brings festive joy and comfort in every bite while being simple enough for any home baker to enjoy.

Frequently Asked Recipe Questions

→ What gives these cookies their rich chocolate flavor?

The addition of unsweetened cocoa powder mixed into the dough provides a deep, cocoa-rich taste balancing the sweetness perfectly.

→ How can I ensure the cookies stay soft and chewy?

Avoid overbaking and consider chilling the dough before baking to maintain moisture and control spreading.

→ What is the purpose of rolling dough balls in sugar before baking?

Rolling the dough in sugar creates a slight crisp exterior and adds a sweet, sparkling finish to the cookies.

→ When should the peanut butter cups be added to the cookies?

Press mini peanut butter cups into the cookies immediately after removing them from the oven while they’re still warm and soft.

→ How is the peanut butter drizzle prepared?

Simply melt peanut butter in the microwave until smooth and drizzle it over the cooled cookies for an extra layer of nutty richness.

→ Can I prepare the dough ahead of time?

Yes, chilling the dough for about 30 minutes before baking can improve texture and prevent excessive spreading.