Peanut Butter Chocolate Chunk Blossom Cookies

Oh. Em. Gee. ? The cookie Gods have done it again. They dropped today’s featured recipe in our laps (after several recipe testing sessions, of course ?), and we are not the slightest bit mad about it.

Think peanut butter-y dough. Add in semi-sweet chocolate chips. Roll delicious dough in sugar. Ummm….what?! Yes. It happened. ? These were in fact a creation born in the C&C kitchen, and we couldn’t wait any longer to share this masterpiece with y’all! They are a fun spin on a delicious classic, and we are so into it.

Peanut butter blossom cookies are incredible in their classic form. Topped with chocolate kisses, peanut butter cups, you name it…they are always a crowd pleaser any time of the year. We wanted to incorporate this fun, always delicious treat with a few more morsels (see what I did there?) of fun inside. Insert (literally) chocolate chips, and bam! A sweet treat has been upgraded! These sugar coated pillows of peanut butter and chocolate bust any sweet craving in one bite, trust us (okay…maybe two or three bites). They are so soft and chewy right out of the oven, and stay soft and delightful for days (if they last that long!).

Even better, these cookies can be made in one bowl and under 30 minutes (plus a little dough chilling time)! ??‍?

Grab your spoonfuls of sugar (and, peanut butter), y’all! Your day is about to be upgraded to first class status!

What You Need

3/4 cup peanut butter

1 and 1/4 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 unsalted butter, room temperature

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tsp pure vanilla extract

1/3 cup chocolate chips

1/2 cup granulated sugar (for rolling the cookies in before baking)

Step by Step

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats and set aside.
2. Whisk together the flour, baking soda and salt. Set aside.
3. In a large mixing bowl and using a stand or hand mixer, combine the softened butter, sugar and brown sugar until creamy and smooth (about 3-4 minutes).
4. Add in the egg, vanilla extract and peanut butter one at a time, combining fully after adding each one. Continue to mix until fully incorporated (about 2-3 minutes).
5. Lastly, pour in your dry ingredients and mix until fully combined (2-3 minutes).
6. Turn off the stand or hand mixer and fold in your chocolate chips with a rubber spatula until just combined.
7. Cover and chill your cookie dough in the refrigerator for at least 30 minutes.
8. Once your dough has chilled, take out of refrigerator and begin scooping out Tbsp-sized portions of dough and roll each into balls. Roll each ball of dough in granulated sugar and space out on your cookie sheet a couple of inches apart.
9. Bake cookies for 10 minutes. Once you see the edges slightly browning, remove from the oven. Do not over bake!
10. Allow cookies to cool for 5-10 minutes, then move them to a cooling rack.
11. Store cookies in an airtight container with a slice of bread so that they stay soft and chewy for days. Enjoy! 🙂