Classic Peanut Butter Blossoms Kiss Cookies Food

PEANUT BUTTER BLOSSOMS

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)

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.

PEANUT BUTTER KISS COOKIES

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.

CLASSIC PEANUT BUTTER BLOSSOM COOKIES

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.