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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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