Chocolate Peanut Butter Blossoms

By Becky Hardin

Published Dec 14, 2020

These delicious double chocolate peanut butter blossoms are a must have! Easy to make, these chocolate kiss cookies are wonderfully rich and sweet and are made for snacking!

Chocolate Peanut Butter Blossoms

If I’ve said it once, I’ve said it a million time, Christmas means cookies! These chocolate peanut butter blossoms are a must have this festive season! It’s super easy to make a really large batch too!

Traditional Peanut Butter Kiss Cookies have always been a favorite for Christmas , and now I can add this double chocolate version to my go-to holiday baking list!

A chocolate and peanut butter cookie is finished with a chocolate kiss for the most perfect double chocolate cookie.

If you need more chocolate cookies in your life, be sure to check out my Chocolate Thumbprint Cookies and Loaded Chocolate Chip Giant Cookies .

Why you’ll love this Chocolate Peanut Butter Blossoms recipe:

• Easy: It’s super simple to make a big batch of these cookies, they are a great option for a cookie exchange during the holidays.
• Perfect for a crowd: This recipe makes enough for 50 of these mini cookies! They’re great to have on hand!
• So chocolatey! These double chocolate kiss cookies are a chocolate lovers dream! I dare you to stop at one!

How to make chocolate peanut butter blossoms

You can jump to the recipe card for full ingredients & instructions!

• Pre heat your oven and line baking sheets with parchment.
• Beat together the sugars.
• Cream in the butter, peanut butter and vanilla.
• Incorporate the egg.
• Whisk together the dry ingredients in another bowl.
• Add the dry ingredients to the wet.
• Roll the dough into balls, roll in sugar and place on a baking sheet.
• Bake.
• Press a chocolate kiss into the center of each cookie.
• Let cool.

How long do chocolate peanut butter blossoms keep?

Once the cookies have completely cooled, place them in an airtight container. They will keep well at room temperature for 4 days and in the fridge for up to a week.

Can you freeze these cookies?

Yes, you can freeze these cookies. Once cooled, freeze them solid on a baking sheet and then transfer to a freezer bag or safe container. The chocolate kisses may develop a line across them when frozen, but they are still good to eat.

Thaw the frozen cookie at room temperature for 30 minutes before enjoying.

The most delicious kiss cookies!

I can’t start to tell you how yummy these chocolate peanut butter blossoms are! They are perfectly sweet with just the right amount of salt to balance the flavor.

This recipe makes a large amount of the cookies, so be sure to bag some up to give to neighbors and friends for the holidays. They’ll love you for it!

Tips!

• Don’t over mix the cookie dough. The dry ingredients should just be combined into the wet.
• Use a cookie scoop to make the balls so they are uniformed in size so that they bake evenly.
• All of your ingredients should be at room temperature other than the butter, which should be cool but softened.
• Let the cookies cool completely before storing.

All the Holiday Cookies

25+ Favorite Christmas Cookies

Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.

More Hershey’s Kiss Cookies to Try

• Peanut Butter Blossoms
• Gingerbread Kiss Cookies

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Ingredients1x2x3x

• ▢ ½ cup granulated sugar 100 grams
• ▢ ⅓ cup light brown sugar 71 grams
• ▢ 10 tablespoons unsalted butter 141 grams, cool(ish) but softened (1¼ sticks)
• ▢ 10 tablespoons creamy peanut butter 169 grams
• ▢ 2 teaspoons pure vanilla extract 8 grams (or vanilla bean paste)
• ▢ 1 large egg 50 grams, room temperature
• ▢ 1¼ cups all-purpose flour 150 grams
• ▢ ¼ cup unsweetened cocoa powder 21 grams
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon baking powder 2 grams
• ▢ ¾ teaspoon kosher salt
• ▢ Raw or Turbinado sugar for coating the cookies, optional
• ▢ 55 Chocolate Kisses 312 grams (11 ounces), unwrapped

Instructions

• Preheat oven to 375°F and adjust 2 oven racks to upper-middle and lower-middle positions. Line 3 (if possible) baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and brown sugar together for 15 seconds on low speed. ½ cup granulated sugar, ⅓ cup light brown sugar
• Add butter, peanut butter, and vanilla. Cream together until light, smooth, and fluffy, about 3 minutes. 10 tablespoons unsalted butter, 10 tablespoons creamy peanut butter, 2 teaspoons pure vanilla extract
• Add the egg and beat together until incorporated, about 30 seconds. 1 large egg
• In a different large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture (in the mixer bowl) and mix just until incorporated. 1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon kosher salt
• The mixture should be firm enough to roll into balls, but if the dough is a little soft, cover and refrigerate for 1 hour.
• Roll the dough into 1-inch balls (I use a 1½-inch scoop and pull the ball of dough in half to form 2 balls.)
• Roll the dough balls in coarse sugar, if desired, and place on the prepared baking sheets about 2-inches apart. Raw or Turbinado sugar
• Bake 9-10 minutes, or until cookies are just starting to firm around the edges.
• Remove the cookies from the oven and press 1 chocolate kiss gently but firmly into the middle of each cookie – the cookies will begin to crack around the edges. 55 Chocolate Kisses
• Let cool 2 minutes on the baking sheet then transfer the cookies to a cooling rack to completely cool.

Equipment

• Kitchen Scale (optional)
• 3 Baking Sheet
• Stand Mixer

Becky’s Tips

• Don’t over mix the cookie dough. The dry ingredients should just be combined into the wet.
• Use a cookie scoop to make the balls so they are uniformed in size so that they bake evenly.
• All of your ingredients should be at room temperature other than the butter, which should be cool but softened.
• Let the cookies cool completely before storing.

Nutrition information is automatically calculated, so should only be used as an approximation.

By Becky Hardin

Published Dec 18, 2019

Chocolate Thumbprint Cookies make a great holiday cookie and they’re so easy to make! With this recipe, you get to choose from two flavors: Salted Caramel or White Chocolate Peppermint. Make both so everyone can choose their favorite!

Chocolate Thumbprint Cookies

Make these chocolate thumbprint cookies with peppermint or caramel for the perfect holiday cookie!

I’m always looking for easy cookie recipes to make during the holiday season , because you can just never have enough! I make them for holiday parties, for dessert after the feast, as simple homemade gifts, and just for fun.

There’s just nothing like gathering your family to bake cookies together this time of year! It’s so much fun and it results in something delicious to eat. Yum!

I love these easy chocolate thumbprint cookies, especially since I’ve got two flavors to choose from. The salted caramel filling is delectably sweet and smooth, while the white chocolate peppermint just TASTES like Christmas . (If you want a third flavor, try our chocolate mint thumbprint cookies !)

Of course you don’t actually have to choose between the two. Make both flavors and eat one (or two) of each!

Choose Your Favorite Flavor

When I come up with a recipe, I like to get as much use out of it as possible. So I came up with two amazing filling flavors for these chocolate thumbprint cookies instead of just one. The more the merrier!

Cookies are such an easy thing to change up by adding different toppings, fillings, and flavors. These are especially easy to change, since you’re really just changing the little bit on top. Just bake a big batch of cookies, then fill each one with your preferred flavor.

Salted Caramel Cookies

Chocolate thumbprint cookies with caramel filling is like heaven in your mouth. The mix of the salted caramel with the chocolate is DELICIOUS.

Ingredients:

• Caramel
• Heavy Cream
• Flake Sea Salt

White Chocolate Peppermint Cookies

White chocolate always makes me think of winter, and peppermint definitely makes me think of Christmas. It’s the perfect flavor for a festive Christmas cookie!

Ingredients:

• White Chocolate Chips
• Crushed Peppermint

How to Make Chocolate Thumbprint Cookies

These chocolate cookies are so easy to make, and I just living filling them with the different flavors at the end. Pouring the caramel on top or pressing in the crushed peppermint is so satisfying, and of course they taste amazing!

The full recipe card is below, but here are a few quick tips:

• Start by making the cookie dough and getting them in the oven to bake. Then you can quickly prepare the filling to add after cookies are done.
• Adding that little bit of espresso powder into the dough gives these cookies a deeper, richer flavor. So good!
• Use a greased 1/2 teaspoon measuring spoon to make the “thumbprint” indentation in each cookie. Gently press it into the center of each ball of dough before baking.
• If you bake both sheets of cookies at the same time, be sure to switch them about halfway through baking so they cook evenly.
• Let the cookies cool completely before adding the fillings.
• To Store: Keep these cookies in an airtight container and save up to 3 days.

Christmas Cookies

It doesn’t matter how many Christmas cookie recipes I have, I always want more! Sometimes you want the classics, sometimes you want to try something totally new. These thumbprint cookies with peppermint or caramel fit right in with the holiday spirit, so I highly recommend giving them a try.

Here are some of my other favorites to bake this time of year:

• Chocolate Peppermint Crinkle Cookies
• Christmas Butter Cookies with Powdered Sugar Icing
• Splatter Paint Christmas Cookies
• Chocolate Spritz Cookies
• Chocolate Butter Cookies
• Soft Gingerbread Cookies
• Christmas Sugar Cookies
• Copycat Milano Slice Cookies
• Raspberry Thumbprint Cookies

Get to baking with these tasty cookies! Everyone will love these. I’d love to hear which flavor is your favorite. Happy Holidays!

Check the recipe card below for full details on how to make chocolate thumbprint cookies. Enjoy!

Still need more cookie recipes? I’ve got you covered!

• Mom’s Peanut Butter Cookies are a classic.
• These Loaded Chocolate Chip Cookies are…well, LOADED with chocolate chips.
• These Peanut Butter Kiss Cookies are always a hit.
• I just LOVE these Chocolate Gooey Butter Cookies !

Ingredients1x2x3x

For the Chocolate Thumbprint Cookie Base

• ▢ 1½ cups all-purpose flour 180 grams
• ▢ ½ cup unsweetened cocoa powder 42 grams
• ▢ ½ teaspoon espresso powder
• ▢ ¼ teaspoon baking powder 1 gram
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
• ▢ 1 cup granulated sugar 200 grams
• ▢ 1 large egg 50 grams, room temperature
• ▢ 1½ teaspoons pure vanilla extract 6 grams
• ▢ Turbinado or Demerara sugar for rolling

For the Salted Caramel Thumbprints

• ▢ 15 caramels 124 grams, such as Kraft Baking Caramels
• ▢ 1 tablespoon heavy cream 14 grams
• ▢ 1 teaspoon Flake Sea Salt such as Maldon

For the White Chocolate Peppermint Cookies

• ▢ ½ cup white chocolate chips 85 grams, melted
• ▢ 10 peppermint candies 50 grams, crushed, such as Brach’s Star Brites

Instructions

For the Cookie Base

• Line 2 baking sheets with parchment, and heat oven to 350°F. Set oven racks to upper-middle and lower-middle positions.
• In a medium bowl, whisk the flour, cocoa, espresso powder, baking powder, baking soda, and salt together; set aside. 1½ cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon espresso powder, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and mix just until incorporated. Add all flour mixture and mix on lowest speed just until no flour shows. 8 tablespoons unsalted butter, 1 cup granulated sugar, 1 large egg, 1½ teaspoons pure vanilla extract
• Roll dough into 1-inch balls, then roll the balls into the Turbinado sugar. Set balls 2-inches apart on the prepared baking sheets. Turbinado or Demerara sugar
• Using a greased, rounded ½-teaspoon measuring spoon, make an indentation in the center of each ball of dough.
• Bake at 350°F until set about 10-12 minutes, switching and rotating sheets halfway through baking.

For the Salted Caramel Thumbprint Cookies

• Melt the caramels and cream in the microwave set on high. Stir every 15 seconds until caramels have melted. 15 caramels, 1 tablespoon heavy cream
• When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations.
• Let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.
• Fill each indentation with the melted caramel mixture and sprinkle with flake sea salt. Cookies are ready to eat when the caramel is set. 1 teaspoon Flake Sea Salt

For the White Chocolate Peppermint Thumbprint Cookies

• Melt the white chocolate in the microwave set at 50%. Stir every 15 seconds. White chocolate seizes easily, so melt the chocolate slowly and without it getting too hot. ½ cup white chocolate chips
• Place the peppermints in a quart-size, zipper-style plastic bag and use a rolling pin to crush to desired size. 10 peppermint candies
• When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations and let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.
• Fill each indentation with the melted white chocolate and sprinkle with crushed peppermints. Lightly press the peppermint into the white chocolate. Let the cookies set until the white chocolate is firm.

Equipment

• Kitchen Scale (optional)
• 2 Baking Sheet
• Stand Mixer
• Rolling Pin

Becky’s Tips

• Start by making the cookie dough and getting them in the oven to bake. Then you can quickly prepare the filling to add after cookies are done.
• Adding that little bit of espresso powder into the dough gives these cookies a deeper, richer flavor. So good!
• Use a greased ½- teaspoon measuring spoon to make the “thumbprint” indentation in each cookie. Gently press it into the center of each ball of dough before baking.
• If you bake both sheets of cookies at the same time, be sure to switch them about halfway through baking so they cook evenly.
• Let the cookies cool completely before adding the fillings.

Nutrition information is automatically calculated, so should only be used as an approximation.

Chocolate Peanut Butter Blossoms

Equipment

• Kitchen Scale (optional)
• 3 Baking Sheet
• Stand Mixer

Ingredients

• ½ cup granulated sugar 100 grams
• ⅓ cup light brown sugar 71 grams
• 10 tablespoons unsalted butter 141 grams, cool(ish) but softened (1¼ sticks)
• 10 tablespoons creamy peanut butter 169 grams
• 2 teaspoons pure vanilla extract 8 grams (or vanilla bean paste)
• 1 large egg 50 grams, room temperature
• 1¼ cups all-purpose flour 150 grams
• ¼ cup unsweetened cocoa powder 21 grams
• ¾ teaspoon baking soda
• ½ teaspoon baking powder 2 grams
• ¾ teaspoon kosher salt
• Raw or Turbinado sugar for coating the cookies, optional
• 55 Chocolate Kisses 312 grams (11 ounces), unwrapped

Instructions

• Preheat oven to 375°F and adjust 2 oven racks to upper-middle and lower-middle positions. Line 3 (if possible) baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and brown sugar together for 15 seconds on low speed. ½ cup granulated sugar, ⅓ cup light brown sugar
• Add butter, peanut butter, and vanilla. Cream together until light, smooth, and fluffy, about 3 minutes. 10 tablespoons unsalted butter, 10 tablespoons creamy peanut butter, 2 teaspoons pure vanilla extract
• Add the egg and beat together until incorporated, about 30 seconds. 1 large egg
• In a different large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture (in the mixer bowl) and mix just until incorporated. 1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon kosher salt
• The mixture should be firm enough to roll into balls, but if the dough is a little soft, cover and refrigerate for 1 hour.
• Roll the dough into 1-inch balls (I use a 1½-inch scoop and pull the ball of dough in half to form 2 balls.)
• Roll the dough balls in coarse sugar, if desired, and place on the prepared baking sheets about 2-inches apart. Raw or Turbinado sugar
• Bake 9-10 minutes, or until cookies are just starting to firm around the edges.
• Remove the cookies from the oven and press 1 chocolate kiss gently but firmly into the middle of each cookie – the cookies will begin to crack around the edges. 55 Chocolate Kisses
• Let cool 2 minutes on the baking sheet then transfer the cookies to a cooling rack to completely cool.

Notes

• Don’t over mix the cookie dough. The dry ingredients should just be combined into the wet.
• Use a cookie scoop to make the balls so they are uniformed in size so that they bake evenly.
• All of your ingredients should be at room temperature other than the butter, which should be cool but softened.
• Let the cookies cool completely before storing.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Fresh Produce

• Apples
• Bananas
• Strawberries
• Avocados
• Bell Peppers
• Carrots
• Broccoli
• Garlic
• Lemons/Limes
• Onion
• Parsley
• Cilantro
• Basil
• Potatoes
• Spinach
• Tomatoes

GRAINS

• Breadcrumbs
• Pasta
• Quinoa
• Rice
• Sandwich Bread
• Tortillas

MEAT/PROTEIN

• Chicken
• Eggs
• Ground Beef
• Sliced Turkey
• Lunch Meat

DAIRY

• Butter
• Sliced Cheese
• Shredded Cheese
• Milk
• Sour Cream
• Greek Yogurt

BAKING GOODS

• Baking powder
• Baking Soda
• Granulated Sugar
• Brown Sugar
• Flour
• Honey
• Vanilla Extract
• Dry Yeast
• Chocolate Chips
• Cocoa Powder
• Powdered Sugar

FREEZER

• Fruit and Berries
• Frozen Veggies (Corn, Peas, Broccoli, etc)
• Juice Concentrate
• Pizza or Other Convenience Meals
• Pie Crust
• Cookie Dough

CANNED/DRIED GOODS

• Chicken stock/broth
• Salsa
• Diced Tomatoes
• Jam/Jelly
• Peanut Butter
• Pasta Sauce
• Beans (Black Beans, Chickpeas, Baked Beans, etc)
• Soups
• Tuna
• Green Chiles
• Canned Veggies
• Coffee or Tea

Get more details on the best non-perishable and pantry foods

CONDIMENTS/SPICES

• Black Pepper
• Chili Powder
• Cinnamon
• Crushed Red Pepper
• Cumin
• Garlic Powder
• Ketchup
• Mustard
• Mayo
• Nutmeg
• Paprika
• Salt (Course Sea Salt and Kosher Salt)
• Soy Sauce
• Steak Sauce
• Hot Sauce/ Buffalo Sauce
• Salad Dressings

OILS/VINEGARS

• Apple cider vinegar
• Balsamic vinegar
• Coconut Oil
• Olive Oil
• Vegetable/Canola Oil
• Red Wine Vinegar
• White Vinegar
• Cooking Wine
• White Wine Vinegar

SNACKS

• Crackers
• Nuts
• Quick Oats
• Popcorn
• Tortilla Chips
• Cereal

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Click ☝🏻 for my FREE Grocery List Printable!

I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!

Stock Your Kitchen

Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!

Non-Perishable Foods to Stock Up On

Frozen Vegetables to Stock Up On (and Recipes to Make)

Ultimate List of Cooking Herbs for Your Kitchen

Ultimate List of Cooking Spices for Your Kitchen

Cooking Oil 101: Types of Cooking Oils to Use

26 Types of Pasta and When to Use Them

What Fruits and Vegetables are in Season?

Meat Temperature Chart (Free Printable)

How to Meal Prep (Guide for Beginners)

Basic Cooking Measurements & Kitchen Conversion Chart

How to Cut Recipes in Half