Best Peanut Butter 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.

MOM'S PEANUT BUTTER BLOSSOM COOKIES



Mom's Peanut Butter Blossom Cookies image

My mom makes these every year for Christmas, and I must admit, they are one of my favorites!

Provided by Hailey Rae

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 11

¾ cup peanut butter
½ cup shortening
⅓ cup white sugar
⅓ cup light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (8 ounce) package milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
  • Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
  • Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 9.5 g, Cholesterol 5 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 75.1 mg, Sugar 3.3 g

BISQUICK PEANUT BUTTER BLOSSOM COOKIES



Bisquick Peanut Butter Blossom Cookies image

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

1 can (14 ounces) sweetened condensed milk
3/4 cup peanut butter
2 cups Original Bisquick™ mix
1 teaspoon vanilla
Sugar
36 Hershey's® Kisses® brand milk chocolates, unwrapped

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

CHOCOLATE PEANUT BUTTER BLOSSOM COOKIES



Chocolate Peanut Butter Blossom Cookies image

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

Reynolds® Parchment Paper
½ cup shortening
½ cup peanut butter
1 cup packed brown sugar
1 teaspoon baking powder
⅛ teaspoon baking soda
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
Dark chocolate "kiss" candies

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

PEANUT BUTTER BLOSSOM COOKIES



Peanut Butter Blossom Cookies image

One of our go-to Christmas cookies! Chocolate kisses are perched atop textbook peanut butter cookies in these sweet-and-salty treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h50m

Yield Makes 40

Number Of Ingredients 11

1 2/3 cups sifted unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar, plus more for rolling
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk
40 chocolate kisses, such as Hershey's

Steps:

  • Sift flour, baking soda, and salt into a bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter, peanut butter, and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg and vanilla. Reduce speed to low; alternate adding flour mixture and milk, beating until well combined. Cover and refrigerate 30 minutes. Shape dough into 1-inch balls (1 level tablespoon each) and transfer to parchment-lined baking sheets, spaced 1 inch apart. Freeze 30 minutes.
  • Preheat oven to 375 degrees. Bake, rotating pans halfway through, until puffed, lightly cracked on top, and just set around edges, 12 to 15 minutes. Remove from oven and press a chocolate kiss into center of each cookie. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely.

HERSHEY'S PEANUT BUTTER BLOSSOM COOKIES



Hershey's Peanut Butter Blossom Cookies image

This classic and traditional cookie I've been eating for years but believe it or not had never made them till this summer as a request for my friend Tynesha's son KaDale's graduation party 2014. I do think they were more for her husband Brian who loves them dearly. lol Anyway, I couldn't believe how easy these cookies are to...

Provided by Kimberly Biegacki

Categories     Cookies

Time 25m

Number Of Ingredients 12

48 small hershey kisses
1/2 c shortening, butter flavor
3/4 c peanut butter, (reese's or jif)
1/3 c sugar
1/3 c sugar, light or dark brown & packed
1 large egg
2 Tbsp milk
1 tsp vanilla extract
1 1/2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
additional granulated sugar for rolling

Steps:

  • 1. While watching a show sit down and unwrap those sweet kisses and place in a bowl for cookie making time. Set oven to 375.
  • 2. Get out a large bowl and beat together shortening and peanut butter.
  • 3. Add both your sugars and mix till fluffy.
  • 4. Add your egg, vanilla and milk and mix again. Now it's time to gradually(about 3/4 cup at a time) add your baking soda, salt and flour to the mixture. Blend well.
  • 5. Now you are ready to roll. Scoop out dough and shape into 1 inch balls and then roll in the granulated sugar and place on cookie sheet.
  • 6. Bake 8 to 10 minutes....I take mine out as soon as I see a few cracks on the side of the cookies which is 8 to 9 minutes. Immediately remove from oven and place your kisses down in the center firmly but gently and quickly. Once you add the kiss the cookies crack on the sides a little but that's what they are supposed to do. Remove from pan on to a cooling rack. ---- I do not grease cookie pans anymore but ALWAYS USE parchment paper.
  • 7. Ready to eat.

PEANUT BUTTER BLOSSOM COOKIES



Peanut Butter Blossom Cookies image

Have you started planning your Christmas cookie trays? If not you had better hurry. Christmas is just a few weeks away. These scrumptious Peanut Butter Blossom Cookies are a must make for all my cookie loving friends and neighbors. They are easy, quick to come together and the ultimate loved classic Christmas cookie.

Provided by Beth Pierce

Categories     Cookies

Time 30m

Number Of Ingredients 12

1 1/2 c all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 c butter softened (1 stick)
1/2 c sugar
1/2 c brown sugar
2/3 c creamy peanut butter
1 large egg
1 tsp vanilla extract
1/4 c sugar
36 chocolate kiss candies

Steps:

  • 1. Place your wrapped chocolate kisses in the freezer. Preheat oven to 350 degrees. Cover baking sheets with silicone mats or parchment paper.
  • 2. In a medium bowl combine your flour, baking soda, baking powder and salt.
  • 3. Cream butter, 1/2 cup sugar, brown sugar and peanut butter until light and fluffy. Stir in egg and vanilla extract; just until incorporated. Slowly add the flour mixture to the butter mixture; stirring after each addition.
  • 4. Cover and refrigerate the dough for 2 hours. Place 1/4 cup sugar in small bowl. Roll the dough into 3/4 to 1 inch balls. Roll the balls in granulated sugar and place on the baking sheet about 2 inches apart. Bake for 8-10 minutes or until very lightly browned.
  • 5. Remove cookies from the oven. After 1 minute place 1 unwrapped chocolate kiss in the center of each cookie pressing down gently and ever so slightly. Remove cookies to cookie cooling racks and allow to fully cool. Store in an airtight container for up to a week.

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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