Chocolate-Peanut Butter Blossoms (With Peanut Butter Cups)

Submitted by Kerena

"This recipe is from the October 2015 issue of Cuisine at Home Magazine."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 2 dozen
• Serves: 12

ingredients

• 1 1⁄3 cups all-purpose flour
• 2⁄3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 3⁄4 cup creamy peanut butter
• 1⁄2 cup brown sugar, packed
• 1⁄2 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 24 miniature peanut butter cups, chilled
• dry roasted peanuts, crushed

directions

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Whisk together flour, cocoa, baking soda and salt.
3. Beat butter and peanut butter with a mixer on medium speed until blended, about 1 minute. Add brown sugar and sugar and beat until light and fluffy, 3-5 minutes. Add eggs and vanilla, beat to incorporate.
4. Add the flour mixture to peanut butter mixture and beat until just combined. chill 30 minutes.
5. Scoop dough with a #40 scoop (about 1 1/2 Tbs.), roll into balls, then roll in the crushed peanuts. Arrange dough balls on prepared baking sheets, spaced 1" apart.
6. Bake cookies until edges are set, 12-15 minutes. Let cookies cool on baking sheets 5 minutes, then press one peanut butter cup into center of each cookie.