Bisquick Peanut Butter Blossom Cookies Recipes

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Mix the first two ingredients.
• Add the Bisquick and chocolate chips. If the dough is very sticky, add a little more Bisquick.
• Roll the dough into balls.
• Roll the balls in sugar.
• Place the balls on a baking sheet and flatten them with a fork.
• Bake the cookies for 10-15 minutes. They should be light brown when they are finished.

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl.
• Stir in remaining ingredients.
• Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375ºF.
• Shape dough into 1 1/4-inch balls.
• Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
• Bake 9 to 10 minutes or until light golden brown.
• Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
• Cool 5 minutes; remove from cookie sheet.
• Cool on a wire rack.
• Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.

Steps:

• Heat oven to 375°F. In large bowl, beat 1 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
• Shape dough into 1-inch balls; roll in additional 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 candy in center of each cookie. Remove from cookie sheet to wire rack.