EASY PEANUT BUTTER BLOSSOMS
Making them is easy when you use a cookie mix! Chocolate candy-topped peanut butter cookies are always a winner.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
- Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g
WORLD'S EASIEST PEANUT BUTTER BLOSSOMS
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
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 BLOSSOM COOKIES
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
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.
THE BEST PEANUT BUTTER BLOSSOMS
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
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 BLOSSOMS
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
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
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