PEANUT BUTTER BLOSSOMS
Tender peanut butter cookies topped with Hershey's kisses, peanut butter blossoms are the cutest cookies around.
Provided by Jennifer Segal
Categories Desserts
Time 25m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, peanut butter, brown sugar, granulated sugar, and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll.
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about ½ cup granulated sugar in a small bowl for rolling.
- Roll the dough into tablespoon-size balls, then roll in the granulated sugar; place 2 inches apart on the prepared baking sheet. Bake until puffed, 8 to 9 minutes. Remove the baking sheet from the oven and lightly press a Hershey's kiss into the center of each cookie (the dough will crack slightly). Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, about 2 minutes more. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days.
- Make-Ahead Instructions: The dough can be made and refrigerated up to a day ahead of time.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)
Nutrition Facts : ServingSize 1 cookie, Calories 157, Fat 9 g, Carbohydrate 18 g, Protein 3 g, SaturatedFat 4 g, Sugar 12 g, Fiber 1 g, Sodium 61 mg, Cholesterol 12 mg
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg
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.
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 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
Add these classic Peanut Butter Blossoms to your next holiday party cookie tray. Make sure you try these Peanut Butter Blossoms warm while the chocolate is still soft.
Provided by My Food and Family
Categories Nuts
Time 30m
Yield 24 servings, 2 cookies each
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Beat butter, peanut butter, 1/3 cup granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, nuts, baking soda and salt. Gradually add to butter mixture, beating after each addition until well blended.
- Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining granulated sugar. Place, 2 inches apart, on baking sheets.
- Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 14 g, Protein 4 g
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.
PEANUT BUTTER BLOSSOMS
Make and share this Peanut Butter Blossoms recipe from Food.com.
Provided by Susan A Denney
Categories Dessert
Time 28m
Yield 3 dozen, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Remove wrappers from chocolates.
- Stir cookie mix, oil, water, and egg in medium bowl until soft dough forms.
- Shape dough into 1-in balls. Roll in granulated sugar: place on ungreased cookie sheet.
- Bake 8-10 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.
Nutrition Facts : Calories 654.8, Fat 47.1, SaturatedFat 18.6, Cholesterol 111.9, Sodium 100.5, Carbohydrate 48.9, Fiber 2.8, Sugar 42.3, Protein 9.4
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