Chocolate Peanut Butter Blossom Cookies Recipe -
Chocolate Peanut Butter Blossom Cookies Recipe
  • READY IN 42 mins

Chocolate Peanut Butter Blossom Cookies

Recipe by  

"Give traditional peanut butter blossoms a decadent update with a chocolate-peanut butter dough topped with a dark chocolate kiss."

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  • PREP

    30 mins
  • COOK

    12 mins

    42 mins


  1. Preheat oven to 350 degrees 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.
  4. 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.
Kitchen-Friendly View


  • 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!

Reviews More Reviews

Dec 13, 2014

I've made peanut butter blossoms before, but not with chocolate, and not rolled in sugar before baking. These were absolutely delicious! I'm not a big PB & Chocolate fan, and I think the addition of the cocoa powder to the mix really takes that strong PB flavor down, while still having an authentic flavor. The sugar helped make them a little chewy with a slight crunch that didn't complete crumble apart like other PB blossoms, and all in all, I would for sure make them again! Made a double batch in my Kitchenaid mixer bowl using the paddle attachment and had absolutely no issues.

Dec 02, 2014

These cookies were very good. Easy to make. I followed the recipe exactly with the exception that I used butter instead of shortening. Sorry but I never use shortening. I also used Hershey's Special Dark Cocoa powder as I love the dark chocolate flavor. Did not taste much of the peanut butter flavor and not sure how to correct that. Will have to experiment a little bit.


17 Ratings

Dec 28, 2014

We loved these gems! My oven is off but they came out perfect in 10 minutes. I only made a half batch following the recipe exactly except I used Milk Chocolate Kisses. The first batch rolled nicely, I should have chilled the remaining dough with a cover. Loved the rolled sugar and using the Reynolds Parchment Paper! Will make these again:)

Dec 31, 2014

Great spin on typical peanut butter blossoms! I veganized it with banana instead of eggs and coconut oil instead of butter and vegan chocolate on top. So so good.

Dec 18, 2014

I made a Gluten Free version of this recipe using 1/2 each of Rice Flour, Tapioca Flour & Sorghum Flour and a 1/2 tsp Xanthan Gum. They came out great.

Jan 02, 2015

Fabulous! I love peanut blossoms anyway, they are a favorite in our house so the addition of chocolate in the peanut butter dough is great. The dark chocolate kisses are nice but personally I like milk chocolate so I did some of each to please everyone in the family. The Reynolds parchment paper just makes the job so easy and clean up so quick. #MealMagic #AllStarsReynolds

Dec 30, 2014

We liked these very much! I thought the extra sugar on the outside was a nice touch, gave these cookies a slightly different texture than other versions. The parchment paper was a great idea! Thanks for the recipe!

Dec 30, 2014

LOVED these! Peanut Butter Blossoms are my favorite cookies of all time but these just took it up a notch! The addition of chocolate to the dough and using dark chocolate kisses made the traditional blossoms even better! They are so easy to make and the Reynolds Parchment helps with simple removal and clean-up! Will definitely be making these again!


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  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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