Classic Peanut Butter Blossoms Kiss Cookies Food

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PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

Nancy Fuller's easy cookies are filled with creamy peanut butter plus peanut butter chips. Top each cookie with a chocolate kiss candy while they're still warm.

Provided by Nancy Fuller

Categories     dessert

Time 1h5m

Yield 4 to 5 dozen cookies

Number Of Ingredients 13

Nonstick cooking spray
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon fine salt
1 cup smooth peanut butter (not natural)
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups peanut butter chips
Your favorite jelly thinned with a splash of liqueur (optional)
48 to 60 chocolate kiss candies

Steps:

  • Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
  • Combine the flour, baking soda and salt in a medium bowl. Set aside.
  • Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
  • Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
  • Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
  • Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.

CLASSIC PEANUT BUTTER BLOSSOMS (KISS COOKIES)



Classic Peanut Butter Blossoms (Kiss Cookies) image

Yield 48

Number Of Ingredients 13

1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
2 Tablespoons sugar (for rolling cookies)
48 Hershey chocolate kisses (unwrapped)

Steps:

  • Stir together the flour, baking powder, salt, and baking soda. Set aside.
  • In another bowl beat the butter and peanut butter on medium speed for 30 seconds.
  • Add in sugar, and brown sugar and beat until fluffy. Then add in egg, milk, and vanilla. Beat well.
  • Add the dry ingredients and mix until well blended.
  • If dough is sticky, chill for an hour.
  • Shape dough into 1 inch ball and roll in additional sugar.
  • Place on ungreased cookie sheet and bake at 350 for about 10 minutes or til done.
  • Remove from oven and press in a kiss in each cookie.

Nutrition Facts : Servingsize 1 serving, Calories 5105 kcal, Fat 332 g, SaturatedFat 78 g, Cholesterol 7 mg, Sodium 4706 mg, Carbohydrate 506 g, Sugar 375 g, Protein 76 mg

PEANUT BUTTER KISS COOKIES



Peanut Butter Kiss Cookies image

Deliciously simple, fast, and easy!

Provided by Sharon Baetcke

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 9

Number Of Ingredients 4

1 cup white sugar
1 cup peanut butter
1 egg
18 milk chocolate candy kisses, unwrapped

Steps:

  • Preheat oven to 350 degrees F.
  • Combine sugar, peanut butter, and egg.
  • Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
  • Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

Nutrition Facts : Calories 311 calories, Carbohydrate 33.5 g, Cholesterol 22.7 mg, Fat 17.9 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 4.9 g, Sodium 147.1 mg, Sugar 24.9 g

CLASSIC PEANUT BUTTER BLOSSOM COOKIES



Classic Peanut Butter Blossom Cookies image

Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 Hershey's Kisses Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  • Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg

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