Ma Tanta Minnie's Chocolate Peanut Butter Blossoms

I am starting to think that Megan and I should call this cookbook project, Chocolate with Marcel instead. For the last 3 weeks, we have chosen recipes from this book. There are so many more that I want to make, and it is sure to cure the chocolate craving.

This weeks recipe was Megan's choice and she picked a great one. But then, there hasn't been one that I haven't liked. This is a great one right here at the holidays. Who doesn't like a good cookie?

I think that Megan was going to get a little fancy with these cookies, go and check out her take on them too! Next up, is my choice of recipe. Not sure what it will be yet...

Ma Tanta Minnie's Chocolate Peanut Butter Blossoms
By: Marcel Desaulniers


1 3/4 cup all purpose flour
8 Tbsp unsalted butter, cut into 1 Tbsp pieces and softened
4 oz. semi sweet chocolate, coarsely chopped
3/4 cup sugar
1/2 cup creamy peanut butter
1 large egg
2 Tbsp milk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
16-18 Miniature Reese's Peanut butter cups, unwrapped




Preheat the oven to 375 degrees. Line 2 baking sheets with parchment or wax paper.

Place the flour, butter, chocolate, 1/2 cup of the sugar, the peanut butter, egg, milk, baking soda, vanilla, and salt in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, until combined. Stop and scrape down the sides of the bowl and the paddle, then beat on medium for 10 seconds, until a dough forms (it does not take very long) and comes off the bottom of the bowl. Remove the bowl from the mixer. (At this point you will notice this dense dough exudes and amazingly seductive aroma of peanut butter and chocolate, giving you an indication of the good things to come. But due to the presence of raw egg in the dough, please refrain from nibbling any.) Just for the record, I did not pay any attention to this little warning! :)

Portion 3 level tablespoons or 1 level #50 ice cream scoop of the dough for each Blossom. Use your hands to form each portion into a smooth ball. Roll the balls in the remaining 1/4 cup sugar, lightly coating each.

Place the balls on the baking sheets, about 4 inches apart width wise and 2 inches apart lenghtwise. Place the baking sheets on the top and enter racks of the oven and bake for 10 minutes, until light golden brown, switching the sheets between top and center and rotating each 180 degrees halfway through the baking time.

Remove from the oven and immediately top each Blossom with a peanut butter cup, pressing down so the cup is positioned about halfway into the cookie and creates cracks around the edges (it now resembles a flower blossom). Cool on the baking sheet until room temperature. Store in a tightly sealed plastic container.