Chocolate Peanut Butter Blossoms (Printable Version)
Soft cocoa-infused cookies with peanut butter cups and a sweet drizzle.
# Ingredients Required:
→ Dairy & Sweeteners
01 -
227 grams unsalted butter, softened
02 -
200 grams granulated sugar, divided
03 -
220 grams packed brown sugar
→ Eggs & Flavoring
04 -
2 large eggs, room temperature
05 -
10 milliliters vanilla extract
→ Dry Ingredients
06 -
281 grams all-purpose flour
07 -
75 grams unsweetened cocoa powder
08 -
5 milliliters baking soda
→ Toppings
09 -
36 mini Reese's Peanut Butter Cups
10 -
60 milliliters peanut butter
# Guide to Cooking:
01 -
Preheat the oven to 190°C and line a baking sheet with parchment paper.
02 -
In a large bowl, beat the softened butter with 200 grams of sugar and the brown sugar until the mixture is creamy and well combined.
03 -
Add the eggs and vanilla extract to the butter mixture, beating until fully combined.
04 -
In a separate bowl, whisk together the flour, cocoa powder, and baking soda to ensure an even mixture.
05 -
Gradually add the dry ingredients to the butter and sugar mixture, beating until smoothly blended.
06 -
Roll the dough into approximately 3.8 cm balls, then roll each ball in the remaining 50 grams of granulated sugar before placing them evenly spaced on the prepared baking sheet.
07 -
Bake the cookies at 190°C for about 8 minutes, until they appear slightly puffy and have spread out moderately.
08 -
Remove the cookies from the oven and immediately press one mini peanut butter cup, largest side down, into the center of each cookie.
09 -
Allow the cookies to cool completely on the baking sheet.
10 -
Microwave the peanut butter in a small bowl for 30 seconds until melted, then drizzle evenly over the cooled cookies.
11 -
Let the peanut butter drizzle set for 5 to 10 minutes before serving.
# Extra Suggestions:
01 -
For optimal texture, ensure butter and eggs are at room temperature and avoid overbaking to maintain softness.
02 -
Chilling the dough for 30 minutes before baking can minimize excessive spreading.