Peanut Butter Blossoms Recipes

Steps:

• Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
• Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.
• Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

Steps:

• Combine shortening, sugars, egg, vanilla and peanut butter.
• Add dry ingredients and milk.
• Shape dough into small balls, then roll in sugar.
• Place on an ungreased cookie sheet.
• Bake 10 minutes at 350.
• Place a kiss in middle of each cookie pressing until the edges crack.

Steps:

• Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
• Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
• Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
• Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.

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:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 18-by-13-inch baking sheet with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat the butter and 2 cups of the sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the eggs, peanut butter and vanilla and beat until smooth and creamy. Gradually add the flour mixture, mixing until the dough comes together and is smooth.
• Turn the dough out onto the prepared baking sheet. Form into a ball, cover with plastic wrap and chill about 40 minutes.
• Roll the chilled dough ball in the remaining 1/4 cup of sugar. Put the cookie back on the baking sheet and bake for 15 minutes. Reduce the temperature to 300 degrees F and bake, rotating the pan half way through, until golden brown and the center is set, but still soft, about 1 hour to 1 hour 10 minutes more. Cool on the pan on a wire rack for 5 minutes. Push the chocolate kiss-shaped candy into the center of the cookie. Cool another 40 minutes before slicing into wedges and serving.

Steps:

• Combine shortening, peanut butter and 1/3 cup of sugar with the 1/3 cup brown sugar and beat well in mixer.
• Add egg, milk and vanilla to the peanut butter mixture and beat well.
• In a separate bowl, combine flour, baking soda, and salt. Mix well.
• Gradually add dry mixture to peanut butter mixture while mixing at the same time. Let beat for about 10 minutes. Mixture will get very thick and stiff.
• Once all blended, using a melon baller or your hands, form small balls approximately 1 in by 1 in out of the batter. Roll them in the 1/4 cup of sugar bowl and place them on a well sprayed cookie sheet couple inches apart. Bake at 350 degrees for 10-11 minutes.
• Place a kiss in the middle of each cookie pressing down gently. Cool and enjoy!

Steps:

• Preheat oven to 350°F.
• Beat together butter and peanut butter until creamy.
• Add sugars, baking soda, and baking powder and beat until "fluffy".
• Beat in egg, milk, and vanilla.
• Beat in wheat bran and flour.
• Optional: place dough in fridge for one hour for easier to handle dough and a puffier cookie.
• Using a half tablespoon measure, roll dough into one inch balls.
• Roll balls in Splenda.
• Place on cookie sheet and bake for 10-12 minutes.
• Immediately press one Hershey kiss into the center of each cookie and move to a cooling rack so the kiss doesn't melt all the way.

Steps:

• Prepare the cookies:
• Position racks to the upper and lower thirds of the oven, and preheat it 350°F/180°C. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown and granulated sugar, and vanilla on medium-low speed just until smooth and creamy, about 2 minutes. Add the peanut butter and mix until smooth. Beat in the egg. Reduce the speed to low, and gradually stir in the flour mixture until the dough comes together.
• Place level tablespoons of dough about 11/2 inches/4 cm apart on the prepared baking sheets, 20 per sheet (they don't spread much). Using a small measuring spoon with a deep well, or a melon baller, make a 1-inch/2.5 cm-diameter divot in the center of each cookie. Bake the cookies just until they are firm and turning golden brown at the edges but still very soft in their centers, about 12 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time. As soon as the cookies come out of the oven, reinforce the indentations with whatever tool you used before. Let the cookies cool for 5 minutes on the pans, then transfer to a wire rack to cool completely.
• Prepare the ganache:
• Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well, until smooth. Let cool slightly. Transfer the ganache to a small resealable plastic bag and work it toward the corner of the bag. Snip off a tiny bit at the corner of the bag with scissors. Fill each divot with ganache. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate to set in about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Heat oven to 375°F.
• Beat butter, peanut butter, 1/3 cup granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, nuts, baking soda and salt. Gradually add to butter mixture, beating after each addition until well blended.
• Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining granulated sugar. Place, 2 inches apart, on baking sheets.
• Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Steps:

• Preheat oven to 350.
• In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
• Add the granulated sugar, brown sugar, baking powder and baking soda.
• Beat until well combined and"fluffy", occasionally scraping the sides of the bowl.
• Beat in egg, milk and vanilla until well combined.
• Beat in the flour.
• You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all.
• Shape cookie dough into one inch balls.
• Roll the balls (individually) in the 1/4 cup granulated sugar.
• Place balls 2 inches apart on an ungreased cookie sheet.
• Bake for 10 to 12 minutes, until bottoms are lightly browned.
• Do not overbake.
• Immediately press a Hershey's Kiss into the center of each cookie.
• Transfer cookies to a wire rack to cool.
• After cooling, hide them from your children, or you won't get any.