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Marble Peanut Butter Blossom Cookies
Soft and slightly chewy Peanut Butter Blossoms made from both peanut butter and chocolate cookie doughs for a fun marbled effect. These are a new twist on a classic, and they're always a favorite on a holiday cookie tray!
Ingredients
Peanut Butter Cookie Dough:
- ½ cup 113g unsalted butter softened
- ½ cup 110g packed light brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml honey
- 1 large egg at room temperature
- 1 teaspoon 5ml pure vanilla extract
- ½ cup 120ml smooth peanut butter
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ⅓ cups 190g all-purpose flour
- 24 Hershey's chocolate kisses
- ¼ cup 50g extra granulated sugar for rolling
Chocolate Cookie Dough:
- 2 tablespoon 12g cocoa powder (I prefer this one)
- 1 tablespoon 15ml milk
Instructions
- Combine butter with both sugars and honey in a large mixing bowl and beat on medium speed for just 1-2 minutes or "cream" by hand with a wide spatula until smooth and slightly fluffy. It doesn't need to be pale and fluffy because that will make these cookies too crumbly.
- Add egg and vanilla and mix until well combined. Mix in peanut butter.
- Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly, then add this flour mixture to the peanut butter mixture and fold it in gently until evenly combined.
- Divide the dough in half and place one half in a another medium mixing bowl. Add the cocoa powder and milk to one half and mix it in until evenly combined. Place this chocolate dough back in the bowl with the base peanut butter dough so that the two doughs are side by side. Cover the bowl and refrigerate for 1 hour.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Scoop up heaped tablespoons of dough, dragging the scoop or spoon across both doughs and roll into smooth balls so you get a marble effect. Roll the dough balls in sugar to coat evenly. Place them onto prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until puffed and the tops are cracked and lightly golden.
- Remove trays from the oven and place them on a rack. While the cookies are still warm, press a Hershey's kiss directly into the center of each one. Transfer cookies individually to the rack to cool completely.
