Peanut Butter Blossoms Pampered Chef Recipes

PEANUT BUTTER BLOSSOMS (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• Break apart cookie dough into pieces and place in a medium sized mixing bowl.
• Stir in peanut butter until completely blended. (You can use an electric mixer if you prefer).
• Fill cookie press with dough and choose a flower shapped disk.
• Press dough onto a baking stone (or baking sheet), about 1-inch apart.
• Bake for 10-12 minutes, until light golden brown.
• Remove from oven.
• While cookies are warm, press one Hershey kiss into the middle of each cookie.
• Cool about 2-3 minutes on baking stone or baking sheet, then remove cookies onto a wire rack to cool completely.

PEANUT BUTTER BLOSSOMS

Steps:

• Combine shortening, peanut butter and 1/3 cup of sugar with the 1/3 cup brown sugar and beat well in mixer.
• Add egg, milk and vanilla to the peanut butter mixture and beat well.
• In a separate bowl, combine flour, baking soda, and salt. Mix well.
• Gradually add dry mixture to peanut butter mixture while mixing at the same time. Let beat for about 10 minutes. Mixture will get very thick and stiff.
• Once all blended, using a melon baller or your hands, form small balls approximately 1 in by 1 in out of the batter. Roll them in the 1/4 cup of sugar bowl and place them on a well sprayed cookie sheet couple inches apart. Bake at 350 degrees for 10-11 minutes.
• Place a kiss in the middle of each cookie pressing down gently. Cool and enjoy!

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.

PEANUT BUTTER BLOSSOMS

Steps:

• HEAT oven to 375°F.
• CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
• STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
• SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
• BAKE 10 to 12 minutes or until golden brown.
• TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

PEANUT BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F Remove wrappers from chocolates.
• Stir cookie mix, oil, water, and egg in medium bowl until soft dough forms.
• Shape dough into 1-in balls. Roll in granulated sugar: place on ungreased cookie sheet.
• Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. cool completely.

PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Mix dry ingredients in a separate bowl.
• Mix shortening, peanut butter, vanilla, milk, and egg in separate bowl.
• Combine wet and dry ingredients. Mix until dough is formed.
• Shape int balls approximately the size of a standard golf ball.
• Fill a small dish with sugar. Roll balls in the sugar until coated.
• Place balls on ungreased cookie sheet.
• Bake in oven for 10-12 minutes.
• Place chocolate kiss in the center of cookie immediatley after cookies come out of the oven.