MOM'S PEANUT BUTTER BLOSSOM COOKIES
My mom makes these every year for Christmas, and I must admit, they are one of my favorites!
Provided by Hailey Rae
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
- Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
- Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 9.5 g, Cholesterol 5 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 75.1 mg, Sugar 3.3 g
PEANUT BUTTER BLOSSOMS
These peanut butter blossoms are actually just peanut butter cookies with a Hershey's kiss in the center. It's the perfect combination to win over a crowd.
Provided by Joanna Stephens
Categories Dessert
Time 22m
Number Of Ingredients 10
Steps:
- The first thing you will do is pre-heat your oven to 375 degrees Fahrenheit. Then, combine the brown sugar, 1 egg, and peanut butter into a large bowl. Mix on medium speed for about 3 minutes.
- Then, add in the milk, vanilla extract, and baking soda. Mix this for about 2 minutes.
- Next, you will add in the softened butter, and mix for an additional 3 minutes. It will look lighter in appearance.
- Finally, add in the flour, starting with 1/2 cup at a time.
- Using a cookie baller or your hands, roll out approximately 24 balls of peanut butter cookie dough. Then, roll this in granulated sugar (optional).
- Place the cookie balls onto a cookie sheet lined with parchment paper, and then squash the balls down gently with the palm of your hand. Bake at 375 degrees Fahrenheit for 7-8 minutes, rotating half-way through.
- Then, immediately place unwrapped Hershey's chocolate kisses into the centers of the cookies (while still on the hot cookie sheet). Leave the peanut butter blossoms on the cookie sheet for 2-3 minutes before removing them to a cooling rack or plate. Then enjoy!
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.
MOM'S PEANUT BUTTER BLOSSOM COOKIES
My mom makes these every year for Christmas, and I must admit, they are one of my favorites!
Provided by Hailey Rae
Categories Peanut Butter Cookies
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
- Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
- Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 9.5 g, Cholesterol 5 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 75.1 mg, Sugar 3.3 g
MOM'S PEANUT BUTTER COOKIES
My mom used to make this recipe all the time. The cookies never lasted long when Dad was in the kitchen! They're easy to make, and soft and chewy. Where's the milk?
Provided by L-Burden
Categories Dessert
Time 40m
Yield 14-16 cookies, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- In a large mixing bowl, combine sugars, margarine, shortening, peanut butter, and egg. Beat till creamy.
- Stir in the remaining ingredients.
- Once thoroughly mixed, roll into 1 1/2" balls. Roll balls in a bowl of sugar, coating on all sides. Place on a cookie sheet.
- Bake 9-10 minutes until golden brown.
- Remove from oven and press a Hershey's Kiss into the center of each cookie while still warm.
Nutrition Facts : Calories 533.7, Fat 27.4, SaturatedFat 7.5, Cholesterol 33.4, Sodium 453.6, Carbohydrate 65.2, Fiber 2.4, Sugar 42, Protein 10
PEANUT BUTTER BLOSSOM COOKIES
Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
MOM'S PEANUT BUTTER CRUNCH COOKIES
My mom first made these cookies for me back in 1979 when I was just in kindergarden. These unique peanut butter cookies feature the addition of Shredded Wheat cereal which adds a delicious and tasty "crunch" in every bite!
Provided by Harley Seashell Pri
Categories Dessert
Time 24m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Oven@ 350 Crush cereal into shreds.
- Set aside.
- Mix flour, soda and salt; set aside.
- Mix rest of ingredients.
- Beat until light and fluffy.
- Fold in dry ingredients; mix well.
- Drop by tablespoons full onto ungreased cookie sheat.
- Criss-cross flatten with a fork.
- Bake for 14 minutes.
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