Peanut Butter Blossom Cookies Recipes

PEANUT BUTTER BLOSSOMS

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.

MOM'S PEANUT BUTTER BLOSSOM COOKIES

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.

PEANUT BLOSSOM COOKIES

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.

GIANT PEANUT BUTTER BLOSSOM COOKIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 18-by-13-inch baking sheet with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat the butter and 2 cups of the sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the eggs, peanut butter and vanilla and beat until smooth and creamy. Gradually add the flour mixture, mixing until the dough comes together and is smooth.
• Turn the dough out onto the prepared baking sheet. Form into a ball, cover with plastic wrap and chill about 40 minutes.
• Roll the chilled dough ball in the remaining 1/4 cup of sugar. Put the cookie back on the baking sheet and bake for 15 minutes. Reduce the temperature to 300 degrees F and bake, rotating the pan half way through, until golden brown and the center is set, but still soft, about 1 hour to 1 hour 10 minutes more. Cool on the pan on a wire rack for 5 minutes. Push the chocolate kiss-shaped candy into the center of the cookie. Cool another 40 minutes before slicing into wedges and serving.

PEANUT BUTTER BLOSSOM COOKIES

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.

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.

BISQUICK PEANUT BUTTER BLOSSOM COOKIES

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.

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.

PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Sift flour, baking soda, and salt into a bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter, peanut butter, and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg and vanilla. Reduce speed to low; alternate adding flour mixture and milk, beating until well combined. Cover and refrigerate 30 minutes. Shape dough into 1-inch balls (1 level tablespoon each) and transfer to parchment-lined baking sheets, spaced 1 inch apart. Freeze 30 minutes.
• Preheat oven to 375 degrees. Bake, rotating pans halfway through, until puffed, lightly cracked on top, and just set around edges, 12 to 15 minutes. Remove from oven and press a chocolate kiss into center of each cookie. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely.

PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Cream butter and peanut butter. Gradually beat in 1/2 cup sugar and brown sugar. Add egg, milk and vanilla and mix well.
• Sift dry ingredients and gradually blend into creamed mixture.
• Shape into small 1 inch balls.
• Roll in 1/3 cup sugar and place on ungreased cookie sheet. Do not press down.
• Bake in 375 degree oven for 8-10 minutes.
• Top with a chocolate kiss immediately. Press down until cookie cracks around the edges.

PEANUT BUTTER BLOSSOMS

Steps:

• In a small bowl, cream the brown sugar, peanut butter and shortening until light and fluffy. Beat in egg and vanilla. Gradually add cookie mix and mix well., Roll dough into 1-in. balls. Roll in colored sugar. , Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until surface cracks. Immediately press a chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks. Store in an airtight container.