Best Bisquick Peanut Butter Blossom Cookies Recipes
BISQUICK PEANUT BUTTER BLOSSOM COOKIES
One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
- Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg
JENNAH'S FAMOUS PEANUT BUTTER BLOSSOMS
This is a recipe my mom and I have made every Christmas for almost 15 years. It is always a hit and has people begging for more and for the recipe! Sometimes I do two Hershey's® Kisses per cookie on some of the cookies.
Provided by JenRioux
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix baking mix, sweetened condensed milk, peanut butter, and vanilla extract together in a bowl. Roll dough into 1-inch balls.
- Pour sugar onto a plate. Roll balls in sugar until completely coated; arrange on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, about 8 minutes. Press candy kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 17.8 g, Cholesterol 5.5 mg, Fat 7 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.6 g, Sodium 150.9 mg, Sugar 9.5 g
GLUTEN-FREE BISQUICK™ PEANUT BUTTER BLOSSOMS
Give everyone the chance to love a classic Christmas cookie with a simple gluten free twist on a peanut butter blossoms recipe! Hershey's gluten-free peanut butter blossoms have the same delicious flavor and texture of classic peanut butter blossoms, but we made them easy-to-bake and gluten free with the help of gluten-free Bisquick™. Gather the family together and enjoy making new memories with a delightfully perfect addition to your gluten-free Christmas baking.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 8
Steps:
- In large bowl, mix 1/2 cup of the granulated sugar, the brown sugar, peanut butter, shortening, butter and egg. Stir in Bisquick™ mix. Cover; refrigerate 1 hour or until firm.
- Heat oven to 375°F. In small bowl, place remaining 1/4 cup granulated sugar. Shape dough into 1-inch balls; roll in granulated sugar. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or until light 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.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
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