Hersheys Peanut Butter Blossom Cookies Recipes

CLASSIC PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

HERSHEY'S PEANUT BUTTER BLOSSOM COOKIES

Steps:

• 1. While watching a show sit down and unwrap those sweet kisses and place in a bowl for cookie making time. Set oven to 375.
• 2. Get out a large bowl and beat together shortening and peanut butter.
• 3. Add both your sugars and mix till fluffy.
• 4. Add your egg, vanilla and milk and mix again. Now it's time to gradually(about 3/4 cup at a time) add your baking soda, salt and flour to the mixture. Blend well.
• 5. Now you are ready to roll. Scoop out dough and shape into 1 inch balls and then roll in the granulated sugar and place on cookie sheet.
• 6. Bake 8 to 10 minutes....I take mine out as soon as I see a few cracks on the side of the cookies which is 8 to 9 minutes. Immediately remove from oven and place your kisses down in the center firmly but gently and quickly. Once you add the kiss the cookies crack on the sides a little but that's what they are supposed to do. Remove from pan on to a cooling rack. ---- I do not grease cookie pans anymore but ALWAYS USE parchment paper.
• 7. Ready to eat.

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.

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.