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
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
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.
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
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
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 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 BUTTER BLOSSOMS
Make and share this Peanut Butter Blossoms recipe from Food.com.
Provided by Jifreg Recipes
Categories Dessert
Time 40m
Yield 4 dozen
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 615.7, Fat 18.3, SaturatedFat 4, Cholesterol 47.6, Sodium 784, Carbohydrate 100.6, Fiber 3.4, Sugar 54.9, Protein 15.6
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