Quick Peanut Butter Blossoms Recipes

WORLD'S EASIEST PEANUT BUTTER BLOSSOMS

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.

QUICK PEANUT BUTTER BLOSSOMS

Steps:

• Heat oven to 350°F. Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 14 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.

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 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:

• 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.

EASY PEANUT BUTTER BLOSSOMS

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.