PEANUT BUTTER BLOSSOMS (PAMPERED CHEF)
Make and share this Peanut Butter Blossoms (Pampered Chef) recipe from Food.com.
Provided by Kim D.
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Break apart cookie dough into pieces and place in a medium sized mixing bowl.
- Stir in peanut butter until completely blended. (You can use an electric mixer if you prefer).
- Fill cookie press with dough and choose a flower shapped disk.
- Press dough onto a baking stone (or baking sheet), about 1-inch apart.
- Bake for 10-12 minutes, until light golden brown.
- Remove from oven.
- While cookies are warm, press one Hershey kiss into the middle of each cookie.
- Cool about 2-3 minutes on baking stone or baking sheet, then remove cookies onto a wire rack to cool completely.
Nutrition Facts : Calories 108.5, Fat 6.2, SaturatedFat 1.8, Cholesterol 5.2, Sodium 80, Carbohydrate 11.9, Fiber 0.5, Sugar 5.8, Protein 1.9
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
CHOCOLATE CHIP PEANUT BUTTER COOKIES
This is a recipe card that came with my new medium cookie schoop from Pampered Chef. I have not tried the recipe, but I wanted to post it for tracking. Knowing my memory, I lose everything it seems.
Provided by Doing it Right
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Beat peanut butter, shortening, sugars, egg and vanilla until creamy.
- In another bowl, stir together flour, baking soda and salt.
- Add dry mixture to the creamed mixture; blend well.
- Fold in chocolate morsels.
- Using medium scoop, crop dough 2 inces apart onto flat baking stone.
- Bake 10-15 minutes.
- Cool 2 minutes on baking stone; remove to cooling rack.
Nutrition Facts : Calories 121.7, Fat 7.6, SaturatedFat 2.4, Cholesterol 5.9, Sodium 54.8, Carbohydrate 12.8, Fiber 0.7, Sugar 8.6, Protein 1.7
PAMPERED CHEF CHOCOLATE CHIP PEANUT BUTTER COOKIES RECIPE
Provided by á-94276
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Measure peanut butter, shortening and brown sugar into Classic Batter Bowl using Measure-All® Cup. Add granulated sugar, egg and vanilla; beat until thoroughly combined. In Small Batter Bowl, stir together flour, baking soda and salt. Add to peanut butter mixture; mix well. Stir in chocolate morsels. Using Medium Scoop, drop batter 2 inches apart onto Rectangle Stone. Bake 10-15 minutes. Let stand 2 minutes; remove cookies to Stackable Cooling Rack to cool.
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