Best 6 Jiffy Peanut Butter Blossom Cookies Recipes

PEANUT BLOSSOM COOKIES

Steps:

• Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.

JIF® IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
• Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
• Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

PEANUT BUTTER BLOSSOM COOKIES

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.

PEANUT BUTTER HERSHEY KISS COOKIES

Steps:

• Preheat oven to 350F.
• Combine the butter and peanut butter in bowl.
• Beat until well blended.
• Add both the white and brown sugars and beat at medium speed until light and fluffy.
• Add egg, and vanilla; continue beating until well blended.
• Add flour and baking soda then beat at low speed, scraping bowl often, until it's completely mixed.
• Chill dough for 30 minutes if you have time.
• Shape dough into 1-inch balls.
• Roll balls in 1/4 cup vanilla sugar.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes.
• Gently press 1 chocolate kiss in center of each cookie.
• Let cool on cookie sheets for 5 minutes.
• Place in freezer for about 10 minutes or until the chocolate hardens back up.
• Remove from freezer.

SOFT AND CHEWY PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 375 degrees F. Grease two baking sheets or line with parchment or silicone mats.
• In a large bowl, use an electric mixer to cream together granulated sugar, brown sugar and butter. Add egg, peanut butter and vanilla extract. Beat well.
• In a separate bowl, whisk (or sift) together flour, salt and baking soda. Gradually add the dry ingredients to the butter mixture; mix just until combined. Optional, but recommended: cover and chill dough for up to 30 minutes for really thick, chewy cookies.
• Place about ½ cup of additional granulated sugar in a shallow bowl. Using a cookie scoop (about 1 ½ tablespoons), roll dough into balls and coat in sugar. Place about 2 inches apart on greased baking sheets.
• Bake in the 375 degree F oven for 9-10 minutes, or until the tops begin to crack a little bit. The cookies will still be soft. Remove the baking sheets from the oven and place on wire racks to cool. Let the cookies cool for 2-3 minutes, then place a chocolate kiss in the center of each cookie, pressing down slightly. Cool on the baking sheets for about 3-5 more minutes, and then transfer to wire racks to cool completely.

PEANUT BUTTER BLOSSOM COOKIES

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.