Cinnamon Peanut Blossoms With Chocolate Stars Recipes
CHOCOLATE PEANUT BUTTER BLOSSOMS
Just like the ones with the kisses on top, but with the kiss inside! You get more chocolate in a bite that way. Great fun to make with kids, too.
Provided by Maryann S.
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
- Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
- Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
- Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 35.3 g, Cholesterol 14.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 209.5 mg, Sugar 16.9 g
CHOCOLATE PEANUT BUTTER BLOSSOM COOKIES
Give traditional peanut butter blossoms a decadent update with a chocolate-peanut butter dough topped with a dark chocolate kiss.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 42m
Yield 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
- Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
- Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
- Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 12 g, Cholesterol 4.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 25.6 mg, Sugar 8.2 g
CINNAMON BLOSSOMS
Light spritz cookie with a cinnamon base and a chocolate drop in the center. Pretty cookies on a plate and just as delicious. They taste a little like a cinnamon snickerdoodle.
Provided by Wendelina
Categories Drop Cookies
Time 18m
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter, sugar, egg and vanilla until creamy.
- Add dry ingredients, except chocolate chips.
- Put into a cookie press and press out flower-shaped cookies.
- Bake 6-8 minutes or until edges start to lightly brown.
- Remove from oven and immediately place a chocolate chip in the center of each cookie.
- Let cool a minute or two before removing from pan.
Nutrition Facts : Calories 53, Fat 3.2, SaturatedFat 2, Cholesterol 11.3, Sodium 31.7, Carbohydrate 5.7, Fiber 0.1, Sugar 2.5, Protein 0.5
CINNAMON PEANUT BUTTER BROWNIES
I got this recipe out of my mother's Spririt of Christmas Cookbook. I always use the smooth peanut butter since we don't keep the crunchy on hand and it comes out just fine.
Provided by Rachel Lynn
Categories Bar Cookie
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- In a bowl combine butter and sugars. Add eggs and vanilla and beat until smooth. Combine the dry ingredients in a bowl. Add to butter mixture and stir until moistened. Stir in peanut butter.
- Spread in a greased 7x11-inch greased baking pan.
- Bake 20 to 25 minutes or until it is set in the center. Cool completely and cut in squares.
Nutrition Facts : Calories 977.6, Fat 37.5, SaturatedFat 6.8, Cholesterol 211.5, Sodium 1078.2, Carbohydrate 143.1, Fiber 6.6, Sugar 109, Protein 25.1
CINNAMON PEANUT BLOSSOMS WITH CHOCOLATE STARS
One of my favorite cookies to make and share! I add a little cinnamon in mine to kick it up a notch, and prefer Brach's Chocolate Stars over the kisses so the little points don't impale the roof of my mouth! Much more fun to eat! (photo from bing images)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add sugar, cinnamon and dark brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1" balls. Roll in sugar and cinnamon mixed (last 2 ingredients before chocolate stars); place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate star into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. Store airtight.
- Tip: While cookies are baking, I spread out the chocolate stars onto a parchment paper-lined plate and microwave them for a few seconds. DO NOT MELT them, just warm them a TINY bit to return them to a nice glossy chocolate again. While in the bag, they get beat up, chipped and scratched and look like they have a white dust on them. Nuking them returns them to a beautiful chocolate again. If you heat them too much, don't worry, they reharden. Just don't try to add them to a cookie if they are soft.
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