Chocolate Peanut Butter Blossoms

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  • 1/2 cup butter, softened
  • 3/4 cup smooth peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup flour
  • 2/3 cup cocoa powder
  • 60 miniature Reese’s cups
  • 1/3 cup chopped peanuts

Preheat oven to 350 degrees. Lightly spray mini-muffin pans with cooking spray.

In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium speed for 30 seconds. Beat in the eggs and vanilla. Add the granulated sugar, brown sugar, baking soda, salt, flour and cocoa powder. Beat until combined, scraping sides of bowl occasionally.

Shape rounded tablespoons of dough into balls. Drop each dough ball in mini muffin pan.

Bake for 9-10 minutes. Remove from oven and immediately press Reese’s cup into each cookie. Remove cookies from pan and top with chopped peanuts. Cool completely.

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