Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
In a large mixing bowl, combine the granulated sugar, light brown sugar, and softened butter. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. Add in the creamy peanut butter and continue mixing until fully incorporated.
Next, beat in the egg and vanilla extract until well combined. This adds moisture and enhances the flavor of your Chocolate Peanut Butter Blossoms.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in dense cookies.
Using a cookie scoop or your hands, form the dough into 1-inch balls. If you’d like, roll them in raw or turbinado sugar for an extra crunch and sweetness. Place them on a prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are set but the centers still appear soft. Remember, they will continue to bake a little once removed from the oven.
As soon as you pull the cookies from the oven, press a chocolate kiss into the center of each cookie while they’re still warm. This creates a beautiful and indulgent focal point for your Chocolate Peanut Butter Blossoms.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Once they’re completely cool, they’re ready to be devoured!
