Peanut Blossom Cookies Recipes

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PEANUT BUTTER BLOSSOM COOKIES



Peanut Butter Blossom Cookies image

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

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
36 milk chocolate kisses

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.

PEANUT BLOSSOMS II



Peanut Blossoms II image

I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!

Provided by Rosemarie Magee

Categories     Desserts     Cookies

Time 1h30m

Yield 84

Number Of Ingredients 12

1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
¼ cup milk
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
  • Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 14.3 g, Cholesterol 5.8 mg, Fat 6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.1 g, Sodium 79.5 mg, Sugar 6.5 g

PEANUT BLOSSOM COOKIES



Peanut Blossom Cookies image

I found this recipe years ago and it is still a big hit with the family and with cookie exchanges at Christmastime.

Provided by Petdrwife

Categories     Dessert

Time 21m

Yield 24-30 cookies

Number Of Ingredients 10

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/3 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg (unbeaten)
1 teaspoon vanilla
18 ounces Hershey chocolate kisses (unwrapped)

Steps:

  • Preheat oven to 375 degrees.
  • Cream butter, peanut butter and sugars.
  • Add egg and vanilla.
  • Blend in flour, soda and salt.
  • Roll dough into 1" balls and roll in granulated sugar.
  • Place balls on cookie sheet and bake for 8 minutes.
  • Remove half baked cookies from the oven, press one Hershey kiss into each.
  • Return to oven and bake 2-3 more minutes.
  • Remove from oven and cool completely.

Nutrition Facts : Calories 226.5, Fat 11.6, SaturatedFat 5.6, Cholesterol 23.3, Sodium 164.4, Carbohydrate 27.6, Fiber 1.1, Sugar 18.7, Protein 3.6

PEANUT BLOSSOMS



Peanut Blossoms image

Peanut Blossoms are a beloved cookie perfect for holidays, bake sales, and everything in between. Creamy peanut butter and smooth Hershey Kiss candies combine for a classic peanut blossoms cookie. This sweet peanut butter and Hershey Kiss cookies recipe have been a go-to for home bakers like you since it debuted at the 1957 Pillsbury Bake-Off® Contest. In a hurry? Try our three-ingredient Quick Peanut Blossoms made with Pillsbury™ Refrigerated Peanut Butter Cookies for even quicker peanut butter kiss cookies.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h

Yield 48

Number Of Ingredients 12

1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Hershey's® Kisses® Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
  • Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake at 375°F. for 10 to 12 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, about 1 hour or until chocolate is set.

Nutrition Facts : Fat 1, ServingSize 1 Cookie

PEANUT BUTTER BLOSSOMS



Peanut Butter Blossoms image

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

1 ½ cups peanut butter
1 cup shortening
⅔ cup white sugar
⅔ cup brown sugar
¼ cup milk
2 eggs
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
¼ cup white sugar, or as needed
2 (12 ounce) bags milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

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

THE BEST PEANUT BUTTER BLOSSOMS



The Best Peanut Butter Blossoms image

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

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), at room temperature
1/2 cup granulated sugar, plus more for rolling cookies
1/2 cup light brown sugar
1/2 cup creamy peanut butter (see Cook's Note)
1 large egg
1 teaspoon pure vanilla extract or paste
Nonstick cooking spray
48 milk chocolate candies, such as Hershey's Kisses

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 BLOSSOM COOKIES



Peanut Blossom Cookies image

A holiday cookie exchange favorite! Peanut butter cookies topped with a chocolate candy piece are always a hit.

Provided by Land O'Lakes

Categories     Peanut Butter     Butter     Peanut butter     Sweet     Baking     Creating New Traditions     Dairy     Cookie     Dessert

Yield 48 cookies

Number Of Ingredients 11

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter softened
1/2 cup peanut butter
1 large Land O Lakes® Egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
48 milk chocolate candy pieces, unwrapped if needed

Steps:

  • Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes.
  • Heat oven to 375°F.
  • Shape dough into 1 1/4-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
  • Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.

Nutrition Facts : Calories 100 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 2 grams

PEANUT BUTTER BLOSSOM COOKIES



Peanut Butter Blossom Cookies image

For years I've been making these delicious Chocolate Kiss Peanut Butter Cookies.

Provided by Cindi M Bauer @DomesticGoddess

Categories     Cookies

Number Of Ingredients 8

1 cup - creamy peanut butte
1/2 cup - butter, softened
1/2 cup - granulated sugar
1 Large - egg
1 tsp. - vanilla extract
1-1/2 cups - all-purpose flour
1 tsp. - baking soda
1/4 tsp. - salt

Steps:

  • Preheat oven to 350°F.
  • In a stand mixer, cream together the peanut butter, butter, granulated sugar and brown sugar. Beat together until creamy.
  • Add the egg and vanilla extract; continue to mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Slowly add the flour mixture to the creamed peanut butter mixture; mix until well combined.
  • Using a teaspoon size cookie dough scoop, scoop up the cookie batter, and make 1-inch balls; then place them on baking sheet that's been lined with parchment paper.
  • Bake in oven for 8 to 9 minutes. (Don't over-bake the cookies.) Make sure the bottom of the cookie is lightly browned.
  • Let cookies sit for one minute on cookie sheet. Then lightly press a chocolate star in the center of each cookie.
  • Transfer cookies to a wire rack to allow the cookies to cool. Once all the cookies have cooled, I then place them back on a cookie sheet (without the parchment paper), and place the cookie sheet in my freezer, so the chocolate star firms up. Later I store the cookies in a Tupperware Container in the freezer. These cookies keep well for some time in the freezer.

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