Lifestyle

Chocolate Peanut Butter Blossom Cookies

chocolate peanut butter blossom cookies recipe

My husband loves two things -- peanut butter and dark chocolate. I don't blame him. The sweet and salty combo is a winner. And my children go gaga for the taste as well! These Chocolate Peanut Butter Blossoms are not only easy to whip up, but the batter freezes well enough to make a second batch later on in the week. Shhh ... don't tell him, but I'm going to make him a batch of these cookies for his birthday! That is, if the kids don't get to them first. 

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Chocolate Peanut Butter Blossom Cookies

Prep: 30 minutes     Bake: 10 to 12 minutes

Ingredients:

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • Dark chocolate “kiss” candies 

Instructions:

PREP:

  1. PREHEAT oven to 350°F. Line two cookie sheets with Reynolds® Parchment Paper.
  2. BEAT the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
  3. PLACE the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.

COOK:

  1. BAKE 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely. 

REYNOLDS KITCHENS TIP:

It may look as though you spent hours prepping these cookies, but they’ll take no time at all with this plan-ahead tip! Make the dough ahead of time and then simply place the parchment paper-lined cookie sheets in the freezer after Step 2. Let dough freeze 1 to 2 hours or until firm; then transfer the dough balls to freezer-safe storage bags. You can bake a few at a time as directed in Step 3 and there’s no need to thaw -- so whenever the urge for a freshly baked treat strikes, you’ll be ready!

Moms, what is your favorite peanut butter-flavored treat to eat and share?


Image ©2014 Reynolds Consumer Products

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