GELT PEANUT BUTTER BLOSSOMS
Peanut butter blossoms take on a delicious holiday transformation that's perfect for celebrating Hanukkah. Each cookie is coated in festive sprinkles and pressed with a chocolate gelt coin--a traditional Hanukkah present--while still warm. Soft and chewy, with melted chocolate in the center, these cookies are sure to get you in the spirit!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 18 to 20 cookies
Number Of Ingredients 12
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, about 1 minute. Add the vanilla and egg and beat until combined. With the mixer on low speed, gradually add the dry ingredients and mix until combined. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Lightly grease a baking sheet with nonstick spray. Put the blue and white nonpareils in a medium bowl.
- Scoop the dough using a 3/4-ounce scoop (about 1 1/2 tablespoons) and roll the dough into a ball. Continue scooping and rolling until you've used up about half the dough. Roll each ball in the sprinkles and place on the prepared baking sheet about 2 inches apart. Chill the remaining dough while the first batch bakes.
- Bake, rotating the baking sheet halfway through, until the cookies are puffed and lightly golden, about 12 minutes. Immediately press a chocolate gelt into the center of each cookie. Let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. When the baking sheet is cool, spray again with nonstick spray and repeat with the remaining dough, sprinkles and chocolate gelt.
PEANUT BUTTER BLOSSOMS
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
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.
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.
LIGHT PEANUT BUTTER BLOSSOMS
I love peanut butter blossoms, and can't ever eat just one. And they're fun to make with little kids who love to roll them in the sugar and put the kiss on top. So I had to find a way to make them healthier and have some nutritional value. They're a little chewier this way.
Provided by CookinMindy
Categories Dessert
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Beat together butter and peanut butter until creamy.
- Add sugars, baking soda, and baking powder and beat until "fluffy".
- Beat in egg, milk, and vanilla.
- Beat in wheat bran and flour.
- Optional: place dough in fridge for one hour for easier to handle dough and a puffier cookie.
- Using a half tablespoon measure, roll dough into one inch balls.
- Roll balls in Splenda.
- Place on cookie sheet and bake for 10-12 minutes.
- Immediately press one Hershey kiss into the center of each cookie and move to a cooling rack so the kiss doesn't melt all the way.
Nutrition Facts : Calories 69.1, Fat 3.4, SaturatedFat 1.8, Cholesterol 8.4, Sodium 29.5, Carbohydrate 8.7, Fiber 0.4, Sugar 5.5, Protein 1.1
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.
MELT IN YOUR MOUTH PEANUT BUTTER BLOSSOMS
From BH&G Biggest Book of Cookies. I made these tonight after cries of "What's for dessert?" They're all gone. For an extra little treat, make these with the new Hershey's Kisses filled with caramel. YUM! YUM!
Provided by Kay D.
Categories Dessert
Time 20m
Yield 54 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
- Add the granulated sugar, brown sugar, baking powder and baking soda.
- Beat until well combined and"fluffy", occasionally scraping the sides of the bowl.
- Beat in egg, milk and vanilla until well combined.
- Beat in the flour.
- You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all.
- Shape cookie dough into one inch balls.
- Roll the balls (individually) in the 1/4 cup granulated sugar.
- Place balls 2 inches apart on an ungreased cookie sheet.
- Bake for 10 to 12 minutes, until bottoms are lightly browned.
- Do not overbake.
- Immediately press a Hershey's Kiss into the center of each cookie.
- Transfer cookies to a wire rack to cool.
- After cooling, hide them from your children, or you won't get any.
Nutrition Facts : Calories 99.8, Fat 5.1, SaturatedFat 1.9, Cholesterol 5, Sodium 27.9, Carbohydrate 12.1, Fiber 0.5, Sugar 8.2, Protein 1.6
PEANUT BUTTER BLOSSOMS
Make and share this Peanut Butter Blossoms recipe from Food.com.
Provided by Parvulus
Categories Dessert
Time 37m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees fahrenheit.
- Mix dry ingredients in a separate bowl.
- Mix shortening, peanut butter, vanilla, milk, and egg in separate bowl.
- Combine wet and dry ingredients. Mix until dough is formed.
- Shape int balls approximately the size of a standard golf ball.
- Fill a small dish with sugar. Roll balls in the sugar until coated.
- Place balls on ungreased cookie sheet.
- Bake in oven for 10-12 minutes.
- Place chocolate kiss in the center of cookie immediatley after cookies come out of the oven.
Nutrition Facts : Calories 305.6, Fat 16.2, SaturatedFat 5.6, Cholesterol 16.2, Sodium 221, Carbohydrate 35.8, Fiber 1.4, Sugar 22.4, Protein 5.3
PEANUT BLOSSOMS
A delicious peanut butter cookie topped with a Hershey's kiss. This recipe came from my childhood neighbor, Mrs. Virginia Texeira, of West Covina, California. (NOTE: "Bite-sized Chocolate Chips" are Food.com's way of identifying Hershey's kisses, which add 22 calories each.)
Provided by Paulaandcurtis H.
Categories Dessert
Time 2h45m
Yield 150 cookies (2/person), 75 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients (flour, soda, salt) and set aside.
- Cream together butter and sugars,.
- Add peanut butter, eggs, milk, and vanilla, and mix well.
- Stir-in dry ingredients, and mix slowly until completely blended-in.
- Unwrap Hershey's kisses, and set aside.
- NOTE: The kisses are added AFTER the cooked cookies come out of the oven.
- Pour some sugar into a cake pan or pie plate, for rolling the cookies inches.
- Shape dough into balls (rounded teaspoonfuls).
- Roll balls in sugar, and place on ungreased baking sheet.
- Bake at 375 F for 5 minutes, then turn pans, reverse positions, and bake 5 minutes more.
- Remove pan from oven and top each cookie immediately with a Hershey's kiss. Twist it slightly as you press down lightly, to help it bond with the cookie.
- NOTE: If your candy is discolored due to age, don't worry about it. They return to a consistent brown as they warm with the cookie and then cool back down & harden.
- Leave cookies on baking sheet about a minutes, then transfer to a cooling rack.
- ENJOY!
Nutrition Facts : Calories 87.3, Fat 4.4, SaturatedFat 0.9, Cholesterol 5.1, Sodium 112, Carbohydrate 10.8, Fiber 0.4, Sugar 5.9, Protein 1.7
PEANUT BUTTER BLOSSOMS
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 5 dozen cookies
Number Of Ingredients 12
Steps:
- Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
- Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 9 grams, TransFat 0 grams
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
More about "light peanut butter blossoms food"
PEANUT BUTTER BLOSSOMS - JOYFOODSUNSHINE
From joyfoodsunshine.com
PEANUT BUTTER BLOSSOMS | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 48Total Time 29 minsCategory Cookies & Blossoms
- Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
HOW TO MAKE PEANUT BUTTER BLOSSOMS - THE PIONEER WOMAN
From thepioneerwoman.com
4/5 (2)Total Time 45 mins
PEANUT BUTTER BLOSSOMS - BUDGET BYTES
From budgetbytes.com
GLUTEN FREE PEANUT BUTTER BLOSSOMS STORY - WHAT THE FORK
From whattheforkfoodblog.com
PEANUT BUTTER KISS COOKIES - FIT FOODIE FINDS
From fitfoodiefinds.com
PEANUT BUTTER BLOSSOMS - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
HIGH ALTITUDE PEANUT BUTTER BLOSSOMS RECIPES - STEVEHACKS
From stevehacks.com
3 INGREDIENT PEANUT BUTTER BLOSSOMS - WHOLEFOOD SOULFOOD KITCHEN
From wholefoodsoulfoodkitchen.com
PEANUT BUTTER BLOSSOMS - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
PEANUT BUTTER BLOSSOMS RECIPE - FOOD.COM
From food.com
HERSHEY'S PEANUT BUTTER BLOSSOMS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
PEANUT BUTTER BLOSSOMS - BAKE IT WITH LOVE
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love