Chocolate Peanut Butter Blossom Cookies combine rich cocoa, creamy peanut butter, and a dark chocolate kiss. Soft, chewy, and perfect for holidays or anytime treats.

Get ready to fall in love with this chocolate-infused version!
If you’re a fan of the classic peanut butter blossom cookies, get ready to fall in love with this chocolate-infused version! These Chocolate Peanut Butter Blossom Cookies combine the rich, fudgy flavor of cocoa with the creamy goodness of peanut butter, all topped with a dark chocolate kiss for the perfect finishing touch.

They’re soft, chewy, and utterly irresistible—perfect for holiday baking, cookie swaps, or just treating yourself.

The perfect balance of flavors.
What makes these cookies stand out is the perfect balance of flavors. The cocoa powder adds a deep chocolatey richness, while the peanut butter keeps them moist and tender. And let’s not forget that dark chocolate kiss on top—it’s the ultimate indulgence!

Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, these cookies come together in no time.
- Crowd-Pleasing: Whether it’s a party, potluck, or family gathering, these cookies are always a hit.
- Customizable: Swap the dark chocolate kisses for milk chocolate or even caramel-filled ones for a fun twist.

Tips for Perfect Cookies
- Use Room Temperature Ingredients: This ensures the dough comes together smoothly and bakes evenly.
- Don’t Overbake: The cookies should be firm around the edges but still soft in the center when you take them out of the oven. They’ll continue to set as they cool.
- Press the Chocolate Quickly: As soon as the cookies come out of the oven, press the chocolate kisses into the center. If you wait too long, the cookies will harden, and the chocolate won’t stick as well.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Servings Yield: About 36 cookies

Ingredients
- Reynolds® Parchment Paper (for easy cleanup!)
- ½ cup shortening
- ½ cup creamy peanut butter
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar (for rolling)
- Dark chocolate "kiss" candies (about 36 pieces)
Directions
- Preheat the Oven: Set your oven to 350°F and line two cookie sheets with Reynolds® Parchment Paper.
- Make the Dough: In a large bowl, beat the shortening and peanut butter with an electric mixer on medium-high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda, and beat until combined. Scrape down the sides of the bowl as needed. Beat in the egg, milk, and vanilla until smooth. Gradually mix in the flour and cocoa powder until the dough comes together.
- Shape the Cookies: Place the granulated sugar in a small bowl. Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball in sugar to coat evenly, then place them 2 inches apart on the prepared cookie sheets.
- Bake: Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
- Add the Chocolate: As soon as the cookies come out of the oven, gently press a dark chocolate kiss into the center of each one.
- Cool: Slide the parchment paper with the cookies onto a wire rack and let them cool completely.
Serving Suggestions
These cookies are delicious on their own, but here are a few ways to make them even more special:
- Pair with Milk: A glass of cold milk is the perfect companion for these rich, chocolatey cookies.
- Gift Them: Pack them in a cute box or tin for a thoughtful homemade gift.
- Add a Sprinkle: Before baking, roll the dough balls in colored sugar or sprinkles for a festive touch.
Why These Cookies Are a Must-Try
These Chocolate Peanut Butter Blossom Cookies are the ultimate treat for anyone who loves the combination of chocolate and peanut butter. They’re soft, chewy, and packed with flavor, making them a standout addition to any cookie platter. Plus, they’re so easy to make, you’ll want to whip up a batch every time a craving strikes.
So, grab your ingredients and get ready to bake a batch of these irresistible cookies. Trust me, one bite, and you’ll be hooked!
Print
Chocolate Peanut Butter Blossom Cookies: A Decadent Twist on a Classic Treat
- Total Time: 0 hours
- Yield: 36 servings 1x
Ingredients
-
- Reynolds® Parchment Paper (for easy cleanup!)
-
- ½ cup shortening
-
- ½ cup creamy peanut butter
-
- 1 cup packed brown sugar
-
- 1 teaspoon baking powder
-
- ⅛ teaspoon baking soda
-
- 1 large egg
-
- 1 tablespoon milk
-
- 1 teaspoon vanilla extract
-
- 1 ½ cups all-purpose flour
-
- ¼ cup unsweetened cocoa powder
-
- ¼ cup granulated sugar (for rolling)
-
- Dark chocolate "kiss" candies (about 36 pieces)
Instructions
-
- Preheat the Oven: Set your oven to 350°F and line two cookie sheets with Reynolds® Parchment Paper.
-
- Make the Dough: In a large bowl, beat the shortening and peanut butter with an electric mixer on medium-high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda, and beat until combined. Scrape down the sides of the bowl as needed. Beat in the egg, milk, and vanilla until smooth. Gradually mix in the flour and cocoa powder until the dough comes together.
-
- Shape the Cookies: Place the granulated sugar in a small bowl. Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball in sugar to coat evenly, then place them 2 inches apart on the prepared cookie sheets.
-
- Bake: Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
-
- Add the Chocolate: As soon as the cookies come out of the oven, gently press a dark chocolate kiss into the center of each one.
-
- Cool: Slide the parchment paper with the cookies onto a wire rack and let them cool completely.
- Prep Time: 15 minutes
- Cook Time: 1- 12 minutes

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