These delicious cookies are cousins of the ever popular Peanut Blossom that is topped with a Hershey's Kiss. This recipe adds chocolate to the peanut butter cookie and replaces the kiss with a miniature peanut butter cup. If you are a chocolate/peanut butter fan, these cookies are for you!!
Ellen of Family Around the Table and Christie of a Kitchen Hoor's Adventures host a Christmas Cookies Week each year where they invite us to join them in sharing cookie recipes with our readers in plenty of time for them to start their holiday baking.
Let's see what everyone baked up to share today.......
- Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
- Cherry Pecan Thumbprint Cookies from Family Around the Table
- Chocolate Linzer Cookies from Jolene's Recipe Journal
- Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
- Cinnamon Spiral Cookies from Karen's Kitchen Stories
- Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Sugar Sprinkle Cookies from Palatable Pastime
- Gluten-Free Cream Cheese Sugar Cookies from Frugal & Fit
- Gingerbread Cookie Bars from Cheese Curd In Paradise
- Ginger-Lemon Delights from Sweet Beginnings
- Glazed Orange Carrot Cookies from The Spiffy Cookie
- Italian Ricotta Cookies from Jen around the world
- Melted Snowman Cookies from Kathryn's Kitchen Blog
- Mexican Wedding Cookies from Shockingly Delicious
- Pecan Cherry Chocolate Chip Cookies from Kate's Recipe Box
- Pistachio Rose Cookies from Magical Ingredients
- Reindeer Cookies from Devour Dinner
- S'Mores Cookie Bars from An Affair from the Heart
- S'Mores Drop Cookies from Daily Dish Recipes
- Snickerdoodles from Leftovers Then Breakfast
- Speculoos Cookies from Hezzi-D's Books and Cooks
- Stained Glass Cookies from Art of Natural Living
- Whipped Shortbread Cookies from Take Two Tapas
- White Chocolate Espresso Cookies from Blogghetti
While these cookies will not replace the traditional peanut butter blossoms that my family adores and insists upon each and every year, they will be a welcome addition to the cookie buffet that I put out each year. I especially enjoyed the crushed peanut coating on the cookies but I also made a dozen without the coating and they were very good as well.
Later today I am sharing a wonderful vegetable side that would be a great addition to any holiday table. It comes from Reunion Island and is warm, comforting and full of cheese. Tomorrow I am sharing more holiday flavors with Cranberry Glazed Sticky Wings and then I will be back on Friday with my final cookie for this event. Hope you find time to stop by.
Yield: 36 cookies
Chocolate Peanut Butter Blossoms
These delicious cookies are cousins of the ever popular Peanut Blossom that is topped with a Hershey's Kiss. This recipe adds chocolate to the peanut butter cookie and replaces the kiss with a miniature peanut butter cup. If you are a chocolate/peanut butter fan, these cookies are for you!!
Prep time: 20 MinCook time: 12 MinInactive time: 30 MinTotal time: 1 H & 2 M
Ingredients
- 1 1/3 c. flour
- 2/3 c. baking cocoa
- 1 t. baking soda
- pinch of salt
- 1 stick butter, room temperature
- 3/4 c. smooth peanut butter
- 1/2 c. sugar
- 1/2 c. packed brown sugar
- 2 eggs
- 1 t. vanilla
- 36 miniature peanut butter cups, chilled
- Crushed dry roasted peanuts, if desired
Instructions
- Whisk together the flour, cocoa, baking soda and salt. Set aside.
- In large bowl of stand mixer, fitted with the paddle attachment, cream toghether the butter and peanut butter until blended. Add the sugars and beat until light and fluffy.
- Add the eggs, one at a time, beating well after each, stir in the vanilla.
- Add the flour mixture and mix on low speed until incorporated. Place bowl containing the batter and the peanut butter cups in refrigerator for half an hour.
- Place the crushed nuts into a shallow bowl. After the dough has chilled, remove from refrigerator and, using a cookie scoop, shape into balls. Roll each cookie ball in the peanuts and place onto a cookie sheet that has been covered with parchment or a silicone mat.
- Bake in a preheated 350* oven for 12 minutes, until edges are set.
- Let cool on baking sheet for 5 minutes while you remove the peanut butter cups from the refrigerator and unwrap them. Top each cookie with a peanut butter cup, remove to a wire rack and let cool until set.
Notes:
Adapted from a recipe found in Cuisine at Home, Issue #113
Nutrition Facts
Calories
207.15Fat (grams)
12.73Sat. Fat (grams)
4.35Carbs (grams)
20.40Fiber (grams)
1.41Net carbs
18.99Sugar (grams)
13.77Protein (grams)
4.79Sodium (milligrams)
150.00Cholesterol (grams)
18.10
Oh, my peanut butter cup loving sister is going to adore these!
ReplyDeleteI hope she does Jolene.
DeleteChocolate and peanut butter are ALWAYS a great idea! Love these!
ReplyDeleteSo good Dorothy.
DeleteThese are the fanciest peanut butter blossoms I have ever seen! They are an upgrade of the original.
ReplyDeleteVery rich and delicious Terri.
DeleteI love your substitutions!!! Mini peanut butter cups are my nemesis!
ReplyDeleteMine too Karen.
DeleteWhat a fun little twist on a holiday favorite!
ReplyDeleteThe peanut butter and nut lovers in my house will love these
ReplyDeleteI hope so Lisa.
DeletePeanut Butter is a weakness of mine! I'd eat these for breakfast!
ReplyDeleteThat may have occurred here Inger LOL
DeleteWow...this is a peanut butter lover's recipe for sure! B.O.B. Bob would absolutely swoon over these!!!
ReplyDeleteI hope he enjoys them Colleen.
DeleteChocolate and peanut butter - please pass the entire batch of cookies! Love them!
ReplyDeleteAlas...you are too late. They were quickly gobbled up by the Teen and her friends.
DeleteLooks like so much peanut packed goodness in there.
ReplyDeletePeanut butter heaven Christie.
DeleteYou can't go wrong with chocolate and peanut butter!
ReplyDelete