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Chocolate Peanut Blossom Cookies Recipe & Video

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Chocolate Peanut Blossom Cookies combine two American favorites, peanut butter and Hershey's Chocolate Kisses. This cookie is a chocolate version of the classic Peanut Blossom Cookies; that is, a soft and tender chocolate peanut butter cookie with a Hershey's Chocolate Kiss sitting on top. These cute hat shaped cookies are popular at Christmas, at bake sales, or just for your cookie jar.

The origin of this cookie is unknown, although it seems most likely that the recipe was invented by home economists in the Hershey's Test Kitchen. Hershey's Kisses are individually foil wrapped, bite sized chocolates. They come in a variety of flavors. While I used the Special Dark Chocolate Hershey's Kisses, you can use any flavor.

When making these cookies, the unwrapped Kisses are placed on top of the chocolate peanut butter cookies immediately after baking. Be sure to press the Kiss gently but firmly into each warm cookie just until you see the cookie start to crack. That way the Chocolate Kiss will stand upright even after cooling.

Peanut butter is a smooth paste made from roasted peanuts. The peanuts are ground, and then salt, a sweetener, and sometimes a stabilizer (to keep the oil from separating) are added. There are two types of peanut butter, and the one that is labeled "Old-Fashioned" or "Natural" does not contain a stabilizer which means the peanut butter will separate and you will have to stir the peanut butter before using.

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Chocolate Peanut Blossom Cookies: Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat until combined and the mixture is fluffy. Beat in the peanut butter. Add the egg and beat to combine. In a separate bowl whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. If the batter is soft, cover and chill the batter for about an hour, or until firm enough to roll into balls.

Form the batter into round balls using about 1 tablespoon (23 grams) of batter. Place the balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are just set (they will still be soft). Rotate your baking sheet about halfway through baking. Immediately upon removing the cookies from the oven, place an unwrapped Chocolate Kiss into the center of each cookie, pressing down gently until the cookie starts to crack. Cool completely on a wire rack. Can be stored in a covered container, at room temperature, for about 3 to 4 days, or they can be frozen.

Makes about 28 cookies.

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Chocolate Peanut Blossom Cookies:

1/2 cup (113 grams) unsalted butter, at room temperature

1/3 cup (70 grams) light brown sugar

1/2 cup (100 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

3/4 cup (185 grams) smooth peanut butter

1 large egg (50 grams), at room temperature

1 1/4 cups (160 grams) all purpose flour

1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) salt

Garnish:

28 Chocolate Kisses, unwrapped

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