Light Peanut Butter Blossoms Recipes

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.

MY BEST PEANUT BUTTER BLOSSOMS

Steps:

• Beat peanut butter, 1/2 cup white sugar, butter, and brown sugar together in a bowl until creamy. Beat in egg and vanilla extract until combined.
• Combine flour, baking soda, baking powder, and salt in a separate bowl. Stir into the peanut butter mixture. Refrigerate dough for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Roll dough into 1-inch balls. Roll in remaining white sugar to coat. Place on baking sheets about 2 inches apart.
• Bake in the preheated oven until cracks form on the surface of the cookies, about 10 minutes. Remove from oven and place a milk chocolate kiss in the center of each cookie, pressing down gently. Transfer to a wire rack to cool.

PEANUT BUTTER BLOSSOMS

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.)

WORLD'S EASIEST PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir peanut butter, 1 1/4 cup white sugar, and eggs together in a bowl; roll into small balls.
• Place remaining 1/2 cup white sugar in a bowl and roll balls in sugar until coated. Arrange balls 1 inch apart on a baking sheet.
• Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes. Immediately press a chocolate kiss into the center of each cookie. Cool on the baking sheet for 1 to 2 minutes; transfer to a wire rack to cool completely, about 15 minutes.

PEANUT BUTTER BLOSSOMS

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.