Bevs Chewy Peanut Butter Blossoms Recipes

SOFT AND CHEWY PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 375 degrees F. Grease two baking sheets or line with parchment or silicone mats.
• In a large bowl, use an electric mixer to cream together granulated sugar, brown sugar and butter. Add egg, peanut butter and vanilla extract. Beat well.
• In a separate bowl, whisk (or sift) together flour, salt and baking soda. Gradually add the dry ingredients to the butter mixture; mix just until combined. Optional, but recommended: cover and chill dough for up to 30 minutes for really thick, chewy cookies.
• Place about ½ cup of additional granulated sugar in a shallow bowl. Using a cookie scoop (about 1 ½ tablespoons), roll dough into balls and coat in sugar. Place about 2 inches apart on greased baking sheets.
• Bake in the 375 degree F oven for 9-10 minutes, or until the tops begin to crack a little bit. The cookies will still be soft. Remove the baking sheets from the oven and place on wire racks to cool. Let the cookies cool for 2-3 minutes, then place a chocolate kiss in the center of each cookie, pressing down slightly. Cool on the baking sheets for about 3-5 more minutes, and then transfer to wire racks to cool completely.

THE BEST PEANUT BUTTER BLOSSOMS

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.

BEV'S CHEWY PEANUT BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F
• Remove wrappers from chocolate pieces.
• Beat sweetened condensed milk and peanut butter in large bowl until smooth.
• Add baking mix and vanilla; blend well.
• Shape into 1-inch balls; roll in sugar.
• Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 8 minutes or until very lightly browned (do not overbake).
• Remove from oven; immediately press chocolate piece in center of each ball.
• Remove from cookie sheet to wire rack.
• Cool completely.
• Store in tightly covered container.

EASY PEANUT BLOSSOMS

Steps:

• Mix milk and peanut butter until smooth.
• Add biscuit mix and vanilla.
• Shape into 1 inch balls.
• Roll in sugar.
• Place 2 inches apart on ungreased pan.
• Bake at 375 degrees for 6-8 minutes or until light brown.
• While cookies are baking,unwrap hersheys.
• Press kisses into center as soon as cookies are out of oven.