Chocolate Peanut Butter Blossom Cookies
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Chocolate Peanut Butter Blossom Cookies are soft, chewy, and topped with a sweet chocolate kiss. These cookies are a delectable treat for any occasion – especially when they are all decked out with sparkly sugar crystals and sprinkles!
Craving more chocolate and peanut butter goodness? Check out these recipes too! Peanut Butter Cookies with Reeses Pieces, Chocolate Peanut Butter Oatmeal Cookies, and Peanut Butter Chocolate Chip Cookies.
I went with a Valentine’s Day theme for these classic cookies, but you can substitute any color combination you like to create the perfect treat for any holiday.
For a completely different flavored treat, try these Cherry Blossom Cookies made with a sweet and buttery almond cookie dough filled with chopped maraschino cherries, rolled in sugar and topped with a Hersey’s Kiss.
What you’ll need
- Chocolate Peanut Butter
- Vegetable shortening or softened butter
- Granulated sugar
- Brown sugar
- Egg
- Milk – regular or non-dairy
- All-Purpose flour
- Baking soda
- Salt
- Decorative sugars and sprinkles for rolling – or additional granulated sugar
- Unwrapped Hershey’s Kisses
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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- Large Mixing Bowl
- Baking Sheets
- #60 Cookie Scoop
- Silicone Liners or Parchment Paper Sheets
- White Sugar Sprinkles
How to make Chocolate Peanut Butter Blossoms
Beat together the shortening, chocolate peanut butter, sugars, and egg until fluffy and creamy.
Stir in the the flour, baking soda and salt until well combined.
Scoop dough and roll into 1-inch balls.
Roll balls in sugar (I used decorative sugar crystals and sprinkles).
Place on a prepared baking sheet.
Bake at 375° F for 8 to 10 minutes, until set but not hard.
Gently press a Hershey’s Kiss into the center of each cookie.
Remove from baking sheet and place on a wire cooling rack and cool completely.
Recipe FAQ’s
Yes of course, use crunchy peanut butter if you prefer a bit of texture and nutty crunch in your cookies.
Store completely cooled cookies in an airtight container at room temperature for about 3-5 days. If you want to extend their shelf life, you can freeze them for up to a 3 months.
Absolutely, you can experiment with different chocolates or candies for the center, such as chocolate truffles or any other chocolate candies that would compliment the peanut butter flavor.
Yes! Prepare the cookie dough and store it in an airtight container in the refrigerator until ready to use.
If your cookies turn out too soft or underbaked, you can put them back in the oven for an additional 1-2 minutes. Keep an eye on them to prevent overbaking. Lining the cookie sheet with parchment paper will help prevent over browning.
More delicious cookie recipes
- Peanut Butter Chocolate Chip Cookies
- Monster Cookies
- Peanut Butter Cookies with Reeses Pieces
- Double Chocolate Chocolate Chip Cookies
- Chocolate Mint Truffle Snowballs
Did you try this recipe? I’d love to see it!
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Enjoy!!
Chocolate Peanut Butter Kisses Cookies
Ingredients
- .75 cups chocolate peanut butter
- 0.5 cup shortening or butter at room temperature
- .33 cup granulated sugar
- .33 cup brown sugar
- 1 large egg at room temperature
- 2 tablespoons milk can substitute coconut, almond or rice milk
- 1.5 cup all-purpose flour
- 1 teaspoon baking soda
- .25 teaspoon salt
- granulated or decorative sugars to roll cookies in
- 24 – 36 unwrapped Hershey’s KISSES depending on how large you roll your cookies
Instructions
- Preheat oven to 375° F. Cover two baking sheets with parchment paper or silicone baking liner.
- In a large bowl, beat together peanut butter, shortening, egg, sugars, and milk until smooth and creamy.
- Stir in flour, baking soda, and salt. Mix until thoroughly combined.
- Scoop dough and roll into 1-inch balls. Roll in sugar and place 3 inches apart on prepared baking sheets.
- Bake for 8 to 10 minutes, or until set but not hard.
- Gently press a “kiss” into the center of each cookie. Remove to a wire cooling rack and allow to cool completely.
Notes
- Use crunchy peanut butter if you prefer a bit of texture and nutty crunch in your cookies.
- Store completely cooled cookies in an airtight container at room temperature for about 3-5 days. If you want to extend their shelf life, you can freeze them for up to a 3 months.
- You can experiment with different chocolates or candies for the center, such as chocolate truffles or any other chocolate candies that would compliment the peanut butter flavor.
- To make ahead of time, prepare the cookie dough and store it in an airtight container in the refrigerator until ready to use.
- If your cookies turn out too soft or underbaked, you can put them back in the oven for an additional 1-2 minutes. Keep an eye on them to prevent overbaking. Lining the cookie sheet with parchment paper will help prevent over browning.
I love kiss cookies and your recipe sounds delicious 🙂
Happy Blogging!
Happy Valley Chow
Thank you so much Eric. There is just something about putting chocolate and peanut butter together, I couldn’t resist. 🙂
These cookies look delicious, YUM! Pinned 🙂
Thank you Jenn! 🙂
Well hello there kisses!! You look so good. So does your hair Lisa. Love it!!
Awe, thank you Zainab. 🙂
Hahahaaa “I’ll get you my pretty”. I love that picture. And your hair looks great both curly and straight! I’ll have to try that Frizz Ease for the one annoying patch of curls I have underneath in the back. Why can’t it ALL just be curly?? lol Pinning those cookies right now! xo
LOL, that was my first thought when I saw my “green” face! Thank you Claire, I am very lucky to be able to wear my hair either way. The underneath of my hair in the back, is almost straight…go figure. 😉
The cookies looks fantastic, but I have to be honest, I was having WAY too much fun with the rest of the post. Lisa, you are a hoot and I have to you props for sharing that photo with the mask on your face and like Claire, I was laughing so hard at the I’ll get you my pretty! 🙂 Thanks so sharing this, totally enjoyed! Pinning the cookies! 😉
I hesitated a bit before I finally left those close ups on there. The “green” face had me cracking up too, all I could think of was The Wicked Witch of the West!! Thank you for pinning the cookies,and not my face! That might scare everyone off of pinterest, LOL. 😉