PEANUT BLOSSOM COOKIES
A holiday cookie exchange favorite! Peanut butter cookies topped with a chocolate candy piece are always a hit.
Provided by Land O'Lakes
Categories Peanut Butter Butter Peanut butter Sweet Baking Creating New Traditions Dairy Cookie Dessert
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes.
- Heat oven to 375°F.
- Shape dough into 1 1/4-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
- Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.
Nutrition Facts : Calories 100 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
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 BLOSSOM COOKIES
I found this recipe years ago and it is still a big hit with the family and with cookie exchanges at Christmastime.
Provided by Petdrwife
Categories Dessert
Time 21m
Yield 24-30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cream butter, peanut butter and sugars.
- Add egg and vanilla.
- Blend in flour, soda and salt.
- Roll dough into 1" balls and roll in granulated sugar.
- Place balls on cookie sheet and bake for 8 minutes.
- Remove half baked cookies from the oven, press one Hershey kiss into each.
- Return to oven and bake 2-3 more minutes.
- Remove from oven and cool completely.
Nutrition Facts : Calories 226.5, Fat 11.6, SaturatedFat 5.6, Cholesterol 23.3, Sodium 164.4, Carbohydrate 27.6, Fiber 1.1, Sugar 18.7, Protein 3.6
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 BLOSSOMS II
I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!
Provided by Rosemarie Magee
Time 1h30m
Yield 84
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 14.3 g, Cholesterol 5.8 mg, Fat 6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.1 g, Sodium 79.5 mg, Sugar 6.5 g
PEANUT BUTTER BLOSSOMS
This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!
Provided by ramsey_luver
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 4h25m
Yield 48
Number Of Ingredients 12
Steps:
- Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
- Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.
- Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 22.7 g, Cholesterol 10.9 mg, Fat 12.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 153.8 mg, Sugar 7.6 g
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.
PEANUT BUTTER BLOSSOM COOKIES
Make and share this Peanut Butter Blossom Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Cream butter and peanut butter. Gradually beat in 1/2 cup sugar and brown sugar. Add egg, milk and vanilla and mix well.
- Sift dry ingredients and gradually blend into creamed mixture.
- Shape into small 1 inch balls.
- Roll in 1/3 cup sugar and place on ungreased cookie sheet. Do not press down.
- Bake in 375 degree oven for 8-10 minutes.
- Top with a chocolate kiss immediately. Press down until cookie cracks around the edges.
Nutrition Facts : Calories 98, Fat 4.8, SaturatedFat 2.4, Cholesterol 10.1, Sodium 85.8, Carbohydrate 12.5, Fiber 0.4, Sugar 8.3, Protein 1.7
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
PATTI'S PEANUT BLOSSOM COOKIES
My dear friend Patti gave me this recipe about 25 yeas ago. She stopped making them but I have to keep making them as my husband & family just love them.Tried something new with them this year dark chocolate kisses. Now I am also addicted.
Provided by Katha
Categories Dessert
Time 20m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 375 degrees.
- Combine all ingredients except kisses & 2 tbs sugar, in a large mixing bowl.
- Mix on low speed until dough forms.
- Shape dough into 48 balls.
- Roll balls in sugar.
- Place on ungreased cookie sheet.
- Bake at 375 degrees for 10-12 minutes.
- Immediately out of oven insert candy in center of cookie until cookies crack around edges.
Nutrition Facts : Calories 84.4, Fat 4.3, SaturatedFat 1.3, Cholesterol 4.5, Sodium 42.9, Carbohydrate 10.3, Fiber 0.4, Sugar 6.3, Protein 1.5
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
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