THE BEST PEANUT BUTTER BLOSSOMS
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
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
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
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
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
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
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
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
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
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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