No Bake Cookie Butter Blossoms Recipes
NO-BAKE COOKIE BUTTER BLOSSOMS
Chewy and sweet, these easy treats mix Rice Krispies, cookie spread and chocolate kisses in an unforgettable spin on an old favorite. -Jessie Sarrazin, Livingston, Montana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine cookie spread and corn syrup. Cook and stir over low heat until blended. Remove from heat; stir in Rice Krispies until coated. Shape level tablespoons of mixture into balls; place on waxed paper. Immediately press a kiss into center of each cookie. Let stand until set.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 22mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST PEANUT BUTTER BLOSSOMS
If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 48 cookies
Number Of Ingredients 11
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.
NUTELLA BLOSSOMS
From our local paper, these are my kinda cookies, simple, utilizing two major food groups, peanut butter and chocolate. I usually don't bake cookies for Christmas, but I will be doing these. (For the kids, of course).
Provided by MNLisaB
Categories Dessert
Time 27m
Yield 48 blossoms
Number Of Ingredients 10
Steps:
- Preheat oven to 325*.
- In a large mixing bowl use an electric mixer on medium speed to cream together butter, peanut butter, granulated and brown sugars until fluffy.
- Add egg and mix to combine.
- Reduce speed and add baking mix, mixing thoroughly.
- Stir in toffee chips.
- Shape into 1 inch balls and bake on ungreased cookie sheet for 10-12 minutes at 325*.
- Remove to a wrire rack to cool.
- In a small saucepan over low heat, stir together Nutella, milk and powdered sugar until smooth.
- Dip top of cooled cookies into glaze and dry on wax paper.
Nutrition Facts : Calories 86.2, Fat 5.2, SaturatedFat 2.6, Cholesterol 9.1, Sodium 64.1, Carbohydrate 9, Fiber 0.4, Sugar 6.9, Protein 1.5
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