Peanut Better Blossoms Recipes

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PEANUT BLOSSOM COOKIES



Peanut Blossom Cookies image

A holiday cookie exchange favorite! Peanut butter cookies topped with a chocolate candy piece are always a hit.

Provided by Land O'Lakes

Categories     Peanut Butter     Butter     Peanut butter     Sweet     Baking     Creating New Traditions     Dairy     Cookie     Dessert

Yield 48 cookies

Number Of Ingredients 11

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter softened
1/2 cup peanut butter
1 large Land O Lakes® Egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
48 milk chocolate candy pieces, unwrapped if needed

Steps:

  • Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes.
  • Heat oven to 375°F.
  • Shape dough into 1 1/4-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
  • Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.

Nutrition Facts : Calories 100 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 2 grams

PEANUT BUTTER BLOSSOM COOKIES



Peanut Butter Blossom Cookies image

Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
36 milk chocolate kisses

Steps:

  • Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

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

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) butter, at room temperature
1/2 cup smooth peanut butter (or other creamy nut butter)
1/2 cup granulated sugar, plus more for rolling
1/2 cup light brown sugar
1 large egg
1 tablespoon milk, half-and-half, oat milk or nut milk
1 teaspoon vanilla extract
Nonstick spray or vegetable oil for cookie sheet (optional)
5 dozen (one 11-ounce package) Hershey's Kisses, foil removed

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

PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!

Provided by ramsey_luver

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 4h25m

Yield 48

Number Of Ingredients 12

1 ½ cups peanut butter
1 cup shortening
⅔ cup white sugar
⅔ cup brown sugar
¼ cup milk
2 eggs
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
¼ cup white sugar, or as needed
2 (12 ounce) bags milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Steps:

  • Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
  • Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.
  • Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 22.7 g, Cholesterol 10.9 mg, Fat 12.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 153.8 mg, Sugar 7.6 g

THE BEST PEANUT BUTTER BLOSSOMS



The Best Peanut Butter Blossoms image

If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield about 48 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), at room temperature
1/2 cup granulated sugar, plus more for rolling cookies
1/2 cup light brown sugar
1/2 cup creamy peanut butter (see Cook's Note)
1 large egg
1 teaspoon pure vanilla extract or paste
Nonstick cooking spray
48 milk chocolate candies, such as Hershey's Kisses

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.

WORLD'S EASIEST PEANUT BUTTER BLOSSOMS



World's Easiest Peanut Butter Blossoms image

These are truly the easiest peanut butter blossom cookies ever - just four ingredients. They turn out perfectly every time. Have a glass of milk ready! Perfect to bring to holiday parties.

Provided by Jacquita

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 43m

Yield 36

Number Of Ingredients 5

1 (18 ounce) jar smooth peanut butter
1 ¼ cups white sugar
2 eggs
½ cup white sugar
36 milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

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.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 15.3 g, Cholesterol 11.4 mg, Fat 8.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 72.9 mg, Sugar 11 g

PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

Make and share this Peanut Butter Blossoms recipe from Food.com.

Provided by annikat

Categories     Dessert

Time 25m

Yield 44 Cookies

Number Of Ingredients 12

1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 teaspoon vanilla
2 tablespoons milk
1 cup flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
chocolate, kiss

Steps:

  • Mix together in a standing mixer shortening, sugar, brown sugar.
  • Mix the wet. Then whats left of the dry.
  • Mix together.
  • Roll out a 1 inch ball. Then roll the ball in raw sugar and place on tray.
  • Bake for 9 minutes. Pull out the cookies and add the chocolate kiss in the center.
  • Put back into bake for 1 more minute.
  • Take them out, then you're done!

Nutrition Facts : Calories 75.8, Fat 4, SaturatedFat 1, Cholesterol 4.3, Sodium 71.3, Carbohydrate 9, Fiber 0.5, Sugar 5, Protein 1.5

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