Here is how these delicious beauties come together. First you make the peanut butter dough. It comes together very quickly. One thing to note is to remember it needs to chill after you make it. While it is chilling, make the brownie batter truffle. Once the dough is chilled, roll it in balls and cover them in sugar. (Oh yeah!)
Next, you slightly flatten the dough making sure to mostly press down in the middle.
Bake them up, add the brownie batter truffle, let them cool and drizzle on chocolate. I used this squeeze bottle but you could also use a spoon by holding it up above the cookie to let it drizzle down.
Once the chocolate sets they are ready to eat! Be sure to share with all your friends since these are quite indulgent. Although you will definitely want to devour the whole batch because they are so darn good!
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Brownie Batter Truffle Peanut Butter Blossoms
Recipe adapted from Cookies and Cups and Confessions of a Cookbook Queen
Brownie Batter Truffles:
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 cup flour
2 teaspoons vanilla
1 stick butter (1/2 cup), melted
In a medium sized bowl, combine cocoa powder, flour, and sugar. Mix well. Add melted butter and vanilla and stir until a thick batter is formed. Line a cookie sheet with wax paper. Roll the dough into small balls and place of wax paper. Press down on each one to flatten. Set aside.
Peanut Butter Blossoms:
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 1/2 cups creamy peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
reserve 1/3 cup granulated sugar (for rolling the dough in)
Melted Chocolate for drizzling (chocolate candy coating, chocolate almond bark, chopped chocolate, *chocolate chips)
Cream butter and sugars together on medium speed. Add peanut butter, mix until smooth. Add eggs and vanilla, mix until combined. Slowly add dry ingredients. Stir just until combined. Chill dough for at least 2 hours.
Preheat oven to 350 degrees. Rolls dough in balls (2 tablespoons each.) Roll each ball in reserved granulated sugar. Place on baking sheet. Slightly flatten the cookies down, mostly in the center by using 2 fingers. Bake 9-10 minutes until bottoms gets slightly golden and tops just start to crack. As soon as they come out of the oven, gently press in the brownie batter truffle. Let rest for about 5 minutes on hot cookie sheet then carefully transfer to wire cooling rack. Once completely cool, about 30 minutes, drizzle melted chocolate on top. You can do this in a variety of ways; place melted chocolate in a squeeze bottle or use a spoon to drizzle it on. Let cool completely. (You can place it in the fridge or freezer for 5-10 minutes to help it to firm up.)
*If you use chocolate chips melt about 1/2 a cup of chocolate chips in a microwave safe bowl along with 1 teaspoon of shortening. Melt 30-seconds at a time and stir in between.)