Best Jif Peanut Butter Blossoms Recipes

JIF® PEANUT BUTTER BLOSSOMS RECIPE

Steps:

• Preheat oven to 375 degrees F. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on un-greased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool. use mini muffin pans lined with the small muffin tin papers. Form the dough into small balls and bake them at the same temp. for about 8 mins. While they are baking we unrap the candies, and this is were we again do it a little different. Instead of using chocolate kiss's, we use reeses peanutbutter cups, the minitures. We then place them right into the hot baked cookies. Pushing them down so that the candy is flat with the cookie and hold it there for about 10 secs. so that it has time to melt some chocolate off the candy, thus making it the "glue" to hold the candy in. Looks and travels beautifully in the muffin liners.

JENNAH'S FAMOUS PEANUT BUTTER BLOSSOMS

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.

PEANUT BUTTER BLOSSOMS

Steps:

• HEAT oven to 375°F.
• CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
• STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
• SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
• BAKE 10 to 12 minutes or until golden brown.
• TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

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.