Hersheys Peanut Butter Blossom Cookies Recipes
PEANUT BUTTER BLOSSOMS
Peanut Butter Blossoms are so perfectly tasty with their chewy peanut butter cookie base and Hershey's Kisses milk chocolate candies set on top! The added touch of white sugar is part of this classic cookie's charm and deliciousness!
Provided by Angela
Categories Christmas Cookies cookies Dessert Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl or the bowl of your stand mixer, cream together the sugar, brown sugar, and butter. Add the peanut butter and mix it into the sugars.
- Mix in the egg and vanilla extract then add the baking soda and baking powder. Once the wet ingredients are fully combined, add the all-purpose flour and mix until your dough forms.
- Place the additional sugar in a shallow bowl or dish. Portion dough and roll it into 1-inch balls then roll through the granulated sugar to coat completely. Place onto your prepared baking sheet(s) with 2 inches of spacing between the cookies.
- Bake at 375°F (190°C) for 8-10 minutes or until the bottoms of the cookies are just beginning to turn light golden brown.
- Remove from the oven and immediately top with unwrapped Hershey's Kisses milk chocolate candies. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire cooling rack to cool completely.
Nutrition Facts : Calories 110 kcal, Carbohydrate 13 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 69 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 3 g, ServingSize 1 serving
PEANUT BUTTER BLOSSOMS
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 5 dozen cookies
Number Of Ingredients 12
Steps:
- Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
- Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 9 grams, TransFat 0 grams
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
CLASSIC PEANUT BUTTER BLOSSOMS (KISS COOKIES)
Yield 48
Number Of Ingredients 13
Steps:
- Stir together the flour, baking powder, salt, and baking soda. Set aside.
- In another bowl beat the butter and peanut butter on medium speed for 30 seconds.
- Add in sugar, and brown sugar and beat until fluffy. Then add in egg, milk, and vanilla. Beat well.
- Add the dry ingredients and mix until well blended.
- If dough is sticky, chill for an hour.
- Shape dough into 1 inch ball and roll in additional sugar.
- Place on ungreased cookie sheet and bake at 350 for about 10 minutes or til done.
- Remove from oven and press in a kiss in each cookie.
Nutrition Facts : Servingsize 1 serving, Calories 5105 kcal, Fat 332 g, SaturatedFat 78 g, Cholesterol 7 mg, Sodium 4706 mg, Carbohydrate 506 g, Sugar 375 g, Protein 76 mg
PEANUT BUTTER-HERSHEY'S KISSES COOKIES
Make and share this Peanut Butter-Hershey's Kisses Cookies recipe from Food.com.
Provided by Brenda in NJ
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix ½ cup sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.
- Mold dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
- Bake until edges are light brown, 8 to 10 minutes.
- Immediately press candy kisses firmly into each cookie, cool.
BISQUICK PEANUT BUTTER BLOSSOM COOKIES
One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
- Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg
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- Unwrap the Hershey’s kisses (or mini peanut butter cups), place them on a plate and chill in the freezer until ready to use.
- Add the butter, white sugar and brown sugar to the bowl of a stand mixer. (Or alternately, you can use a hand mixer with a large mixing bowl.) Beat the butter and sugars together on medium-high speed for 2 minutes, until light and fluffy. Add in the peanut butter, egg, milk and vanilla extract and beat on low speed for 1 minute, until combined, pausing to scrape down the sides of the bowl whenever needed. Add in the flour mixture and meet on low speed for 1 minute, until combined.
- Transfer the dough to a sealed food storage container and chill for about 1 hour. (Or see a speedier chilling method in the notes below.)
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