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Peanut Butter Sombreros

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Submitted by granny

Peanut butter cookies rolled in sugar with a chocolate piece pressed into the center mid-bake. Chewy, nutty, and studded with melty chocolate.

YIELD

4 dozen

PREP

18 min

COOK

10 min

READY

30 min

Call them sombreros, blossoms, or thumbprints, these peanut butter cookies with chocolate centers are a cookie jar classic for a reason. A brown sugar and peanut butter dough gets rolled into balls, coated in granulated sugar, then baked in two stages: first without the chocolate so the cookies set up, then with a chocolate piece pressed into the warm center for a final 3 minutes.

That two-stage bake is what makes these work. The chocolate softens just enough to sink into the cookie without melting flat. You get a truffle-like center sitting in a ring of chewy, sugar-crusted peanut butter cookie.

The dough uses shortening instead of butter, which keeps the cookies thick and puffy rather than spreading thin. Brown sugar adds chewiness and a caramel depth that plain white sugar can’t match.

Pro Tips

  • Press the chocolate piece in firmly but gently after the first 6 minutes. The cookie should give slightly but not crack
  • Do NOT overbake after adding the chocolate. Three minutes is all you need. The cookies will look underdone but they firm up as they cool
  • Cool on the baking sheet for a full 2 minutes before moving. The cookies are fragile when hot and the chocolate is still molten
  • One sheet at a time in the oven gives even heat. Baking two sheets creates hot spots

Variations

  • Use Hershey’s Kisses for the classic blossom look
  • Try white chocolate or dark chocolate pieces for a twist on the flavor pairing
  • Swap creamy peanut butter for crunchy if you want more texture in the cookie itself

Ingredients

1 ¼ 296
CUPS ML BROWN SUGAR
firmly packed *
¾ 177
CUP ML PEANUT BUTTER
creamy
½ 118
3 45
TABLESPOONS ML MILK
1 15
TABLESPOON ML VANILLA EXTRACT
1 1
LARGE EACH EGG
1 ¾ 414
¾ 3.8
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML SALT
½ 118
CUP ML SUGAR
granulated
48 48
SMALL SMALL CHOCOLATE PIECE
unwrapped *

Directions

Preheat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, peanut butter, Crisco Shortening, milk.

Beat at medium speed of electric mixer until well blended.

Add egg.

Beat just until blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed.

Mix just until blended.

Form dough into 1-inch (2½ cm) balls.

Roll in granulated sugar.

Place 2 inches (5 cm) apart on ungreased baking sheets.

Bake one baking sheet at a time at 375℉ (190℃) (190C) for 6 minutes.

Press chocolate pieces into centre of each cookie.

Return to oven.

Bake 3 minutes. DO NOT OVERBAKE.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 609 39% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 788mg 33%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 18%
Sugars g
Protein 39g
Vitamin A 1% Vitamin C 0%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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