Nelson Cookie Bake Peanut Blossoms Recipes

PEANUT BLOSSOMS

Steps:

• Mix dry ingredients (flour, soda, salt) and set aside.
• Cream together butter and sugars,.
• Add peanut butter, eggs, milk, and vanilla, and mix well.
• Stir-in dry ingredients, and mix slowly until completely blended-in.
• Unwrap Hershey's kisses, and set aside.
• NOTE: The kisses are added AFTER the cooked cookies come out of the oven.
• Pour some sugar into a cake pan or pie plate, for rolling the cookies inches.
• Shape dough into balls (rounded teaspoonfuls).
• Roll balls in sugar, and place on ungreased baking sheet.
• Bake at 375 F for 5 minutes, then turn pans, reverse positions, and bake 5 minutes more.
• Remove pan from oven and top each cookie immediately with a Hershey's kiss. Twist it slightly as you press down lightly, to help it bond with the cookie.
• NOTE: If your candy is discolored due to age, don't worry about it. They return to a consistent brown as they warm with the cookie and then cool back down & harden.
• Leave cookies on baking sheet about a minutes, then transfer to a cooling rack.
• ENJOY!

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.

CLASSIC PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.