Chocolate Peanut Butter Blossoms

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Maryann S. 0

"Just like the ones with the kisses on top, but with the kiss inside! You get more chocolate in a bite that way. Great fun to make with kids, too."
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Ingredients

30 m servings 288 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
  3. Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
  4. Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
  5. Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.

Footnotes

  • Cook's Note:
  • You can substitute 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract for the 1 teaspoon vanilla extract.
  • You can try several variations: mix mini chocolate chips into the dough before forming the dough into balls; flatten the dough balls with a sugar-coated glass bottom before baking and press a few candy-coated chocolate pieces in the top; bake the cookies without kisses and press the kisses into the cookie immediately after baking.

Reviews

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This recipe made 48 cookies. I know one person said it made much less, but I think she used a tablespoon for the dough and not a teaspoon. Big difference. Since I have invested in different size...

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