Best Cinnamon Peanut Blossoms With Chocolate Stars Recipes
CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES
These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size cookies by rolling the dough into smaller balls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
- Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.
CHOCOLATE PEANUT BUTTER BLOSSOM COOKIES
Give traditional peanut butter blossoms a decadent update with a chocolate-peanut butter dough topped with a dark chocolate kiss.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 42m
Yield 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
- Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
- Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
- Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 12 g, Cholesterol 4.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 25.6 mg, Sugar 8.2 g
EASY CINNAMON STARS
This sweet and spicy-and ever-so-easy-recipe was inspired by our time-tested Cinnamon Stars, but we've added a shortcut that makes them perfect for last-minute bakers. These crispy cookies are topped with creamy frosting and a sprinkle of crushed cinnamon candy for a super star look that doesn't take all day to achieve. The secret to the shortcut is using time-saving ingredients-Betty Crocker™ sugar cookie mix and Betty Crocker™ Rich & Creamy vanilla frosting-that'll help you pull together a batch of these beautiful, home-baked cutout cookies even during the busiest time of the year.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- In large bowl, stir cookie mix, flour, melted butter, egg and cinnamon until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut with 3-inch star-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- Spread generous 1/2 teaspoon frosting on each cookie; sprinkle crushed candies over tops of cookies. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g
PEANUT BUTTER-CHOCOLATE COOKIES
These peanut butter cookies are special for the holidays or anytime. Their secret is the chocolate candy that melts into the top.
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder.
- Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
CINNAMON BLOSSOMS
Light spritz cookie with a cinnamon base and a chocolate drop in the center. Pretty cookies on a plate and just as delicious. They taste a little like a cinnamon snickerdoodle.
Provided by Wendelina
Categories Drop Cookies
Time 18m
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter, sugar, egg and vanilla until creamy.
- Add dry ingredients, except chocolate chips.
- Put into a cookie press and press out flower-shaped cookies.
- Bake 6-8 minutes or until edges start to lightly brown.
- Remove from oven and immediately place a chocolate chip in the center of each cookie.
- Let cool a minute or two before removing from pan.
Nutrition Facts : Calories 53, Fat 3.2, SaturatedFat 2, Cholesterol 11.3, Sodium 31.7, Carbohydrate 5.7, Fiber 0.1, Sugar 2.5, Protein 0.5
CHOCOLATE PEANUT BUTTER BLOSSOMS
Just like the ones with the kisses on top, but with the kiss inside! You get more chocolate in a bite that way. Great fun to make with kids, too.
Provided by Maryann S.
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
- Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
- Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
- Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 35.3 g, Cholesterol 14.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 209.5 mg, Sugar 16.9 g
PEANUT BUTTER BLOSSOMS
I prefer to use Brach's chocolate stars to kisses for the center of these flavor filled cookies. When using stars, they look more in the theme of the Christmas holidays and stack easier in my containers!
Provided by Barb Wandrey
Categories Cookies
Number Of Ingredients 10
Steps:
- 1. Cream shortening, sugars and peanut butter. Add egg and vanilla. Gradually add dry ingredients.
- 2. Chill dough. Shape dough into ball shapes approximately the size of a walnut. Roll in granulated sugar.
- 3. Place on baking sheet. Bake at 350 degrees for 10 minutes. Top each cookie with a chocolate star pressing gently into the center of the cookie. Continue to bake for 2-5 minutes longer. Remove to cooling rack. Store in airtight container.
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