Peanut Butter Candy 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.

PEANUT BUTTER CANDY BLOSSOMS

Steps:

• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking soda and salt until well blended. Cover and chill dough for at least one hour, or until no longer sticky.
• Preheat the oven to 350 degrees F (175 degrees C). Take about 1/3 cup of the dough, and wrap it around a candy bar. Repeat, using the rest of the dough and candy bars. Place cookies 3 inches apart onto ungreased cookie sheets.
• Bake for 15 minutes in the preheated oven, or until edges begin to brown. Cool on baking sheets.

PEANUT BUTTER BLOSSOMS

Steps:

• Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
• Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
• Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
• Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.

INSIDE-OUT PEANUT BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, vegetable oil, water, egg and flour until soft dough forms.
• Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to form 2 1/2-inch circle. Press 1 milk chocolate into center of each circle, making sure to form dough around chocolate to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets. Discard remaining sugar.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

MARY'S PEANUT BUTTER BLOSSOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, baking powder, and salt together in a small bowl.
• Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
• Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
• Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.

CHOCOLATE PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
• Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
• Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
• Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.

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.