Jif Peanut Butter Blossoms Food

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THE BEST PEANUT BUTTER BLOSSOMS



The Best Peanut Butter Blossoms image

If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield about 48 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), at room temperature
1/2 cup granulated sugar, plus more for rolling cookies
1/2 cup light brown sugar
1/2 cup creamy peanut butter (see Cook's Note)
1 large egg
1 teaspoon pure vanilla extract or paste
Nonstick cooking spray
48 milk chocolate candies, such as Hershey's Kisses

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl until combined.
  • Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
  • Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
  • Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
  • Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

PEANUT BETTER BLOSSOMS



Peanut Better Blossoms image

Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take the classic peanut butter blossom cookie a step up from it's former self.

Provided by Shauna Sever

Categories     Cookies     Bake     Peanut Butter     Chocolate     Dessert     snack     Christmas     Christmas Eve     Soy Free     Tree Nut Free

Yield Makes 3 dozen cookies

Number Of Ingredients 13

Cookies:
1 1/2 cups/192 g unbleached all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/113 g unsalted butter, at room temperature
1/2 cup/113 g firmly packed dark brown sugar
1/2 cup/100 g granulated sugar
1 teaspoon pure vanilla extract
3/4 cup/192 g well-stirred natural, salted crunchy peanut butter
1 large egg, at room temperature
Ganache filling:
3 ounces/75 g semisweet chocolate
3 tablespoons/42 g unsalted butter

Steps:

  • Prepare the cookies:
  • Position racks to the upper and lower thirds of the oven, and preheat it 350°F/180°C. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown and granulated sugar, and vanilla on medium-low speed just until smooth and creamy, about 2 minutes. Add the peanut butter and mix until smooth. Beat in the egg. Reduce the speed to low, and gradually stir in the flour mixture until the dough comes together.
  • Place level tablespoons of dough about 11/2 inches/4 cm apart on the prepared baking sheets, 20 per sheet (they don't spread much). Using a small measuring spoon with a deep well, or a melon baller, make a 1-inch/2.5 cm-diameter divot in the center of each cookie. Bake the cookies just until they are firm and turning golden brown at the edges but still very soft in their centers, about 12 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time. As soon as the cookies come out of the oven, reinforce the indentations with whatever tool you used before. Let the cookies cool for 5 minutes on the pans, then transfer to a wire rack to cool completely.
  • Prepare the ganache:
  • Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well, until smooth. Let cool slightly. Transfer the ganache to a small resealable plastic bag and work it toward the corner of the bag. Snip off a tiny bit at the corner of the bag with scissors. Fill each divot with ganache. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate to set in about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

Make and share this Peanut Butter Blossoms recipe from Food.com.

Provided by Jifreg Recipes

Categories     Dessert

Time 40m

Yield 4 dozen cookies

Number Of Ingredients 12

1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
1/2 cup Jif® Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
sugar
48 foil-wrapped milk chocolate pieces, unwrapped

Steps:

  • HEAT oven to 375°F.
  • CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
  • STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
  • SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
  • BAKE 10 to 12 minutes or until golden brown.
  • TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Nutrition Facts : Calories 842.2, Fat 43.9, SaturatedFat 10.4, Cholesterol 47.6, Sodium 785, Carbohydrate 100.6, Fiber 3.4, Sugar 54.9, Protein 15.6

PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

Make and share this Peanut Butter Blossoms recipe from Food.com.

Provided by Jifreg Recipes

Categories     Dessert

Time 40m

Yield 4 dozen

Number Of Ingredients 12

1/2 cup Crisco® Butter Shortening
1/2 cup Jif® Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
sugar
48 foil-wrapped milk chocolate pieces, unwrapped

Steps:

  • HEAT oven to 375°F.
  • CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
  • STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
  • SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
  • BAKE 10 to 12 minutes or until golden brown.
  • TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Nutrition Facts : Calories 615.7, Fat 18.3, SaturatedFat 4, Cholesterol 47.6, Sodium 784, Carbohydrate 100.6, Fiber 3.4, Sugar 54.9, Protein 15.6

PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

Make and share this Peanut Butter Blossoms recipe from Food.com.

Provided by Belinda McManaway

Categories     Dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 12

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup shortening
1/2 cup peanut butter
1 egg
2 tablespoons milk
additional sugar
48 Hershey chocolate kisses (unwrapped)

Steps:

  • Combine shortening, sugars, egg, vanilla and peanut butter.
  • Add dry ingredients and milk.
  • Shape dough into small balls, then roll in sugar.
  • Place on an ungreased cookie sheet.
  • Bake 10 minutes at 350.
  • Place a kiss in middle of each cookie pressing until the edges crack.

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