Best 3 Peanut Blossoms Ii Recipes

For those with a sweet tooth and a love for classic cookies, embark on a delightful journey to discover the secrets of creating delectable "Peanut Blossoms II". These bite-sized treats, with their soft and chewy centers hidden beneath a crisp, peanut butter-kissed exterior, are sure to become a hit among family and friends. Follow our step-by-step guide to learn the art of crafting these irresistible bites of heaven, ensuring that each bite bursts with peanut butter flavor and leaves you craving more.

Let's cook with our recipes!

PEANUT BLOSSOMS II

Peanut Blossoms II image

I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!

Provided by Rosemarie Magee

Categories Desserts Cookies

Time 1h30m

Yield 84

Number Of Ingredients 12

Ingredients

1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
¼ cup milk
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 14.3 g, Cholesterol 5.8 mg, Fat 6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.1 g, Sodium 79.5 mg, Sugar 6.5 g

THE BEST PEANUT BUTTER BLOSSOMS

The Best Peanut Butter Blossoms image

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

Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), at room temperature
1/2 cup granulated sugar, plus more for rolling cookies
1/2 cup light brown sugar
1/2 cup creamy peanut butter (see Cook's Note)
1 large egg
1 teaspoon pure vanilla extract or paste
Nonstick cooking spray
48 milk chocolate candies, such as Hershey's Kisses

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.

PEANUT BLOSSOMS

Peanut Blossoms image

A delicious peanut butter cookie topped with a Hershey's kiss. This recipe came from my childhood neighbor, Mrs. Virginia Texeira, of West Covina, California. (NOTE: "Bite-sized Chocolate Chips" are Food.com's way of identifying Hershey's kisses, which add 22 calories each.)

Provided by Paulaandcurtis H.

Categories Dessert

Time 2h45m

Yield 150 cookies (2/person), 75 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1 cup brown sugar, firmly packed
1 cup margarine, room temperature
1 cup peanut butter
2 eggs
1/4 cup milk
2 teaspoons vanilla
151 bite-sized chocolate chips

Steps:

Mix dry ingredients (flour, soda, salt) and set aside.
Cream together butter and sugars,.
Add peanut butter, eggs, milk, and vanilla, and mix well.
Stir-in dry ingredients, and mix slowly until completely blended-in.
Unwrap Hershey's kisses, and set aside.
NOTE: The kisses are added AFTER the cooked cookies come out of the oven.
Pour some sugar into a cake pan or pie plate, for rolling the cookies inches.
Shape dough into balls (rounded teaspoonfuls).
Roll balls in sugar, and place on ungreased baking sheet.
Bake at 375 F for 5 minutes, then turn pans, reverse positions, and bake 5 minutes more.
Remove pan from oven and top each cookie immediately with a Hershey's kiss. Twist it slightly as you press down lightly, to help it bond with the cookie.
NOTE: If your candy is discolored due to age, don't worry about it. They return to a consistent brown as they warm with the cookie and then cool back down & harden.
Leave cookies on baking sheet about a minutes, then transfer to a cooling rack.
ENJOY!

Nutrition Facts : Calories 87.3, Fat 4.4, SaturatedFat 0.9, Cholesterol 5.1, Sodium 112, Carbohydrate 10.8, Fiber 0.4, Sugar 5.9, Protein 1.7

Tips:

Use high-quality peanut butter for the best flavor.
Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to your hands and make it easier to work with.
Roll the dough out to a thickness of 1/8 inch. This will ensure that the cookies are cooked evenly.
Use a round cookie cutter to cut out the cookies. A 2-inch cutter is a good size.
Place the cookies on a baking sheet lined with parchment paper. This will help to prevent the cookies from sticking to the pan.
Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes. The cookies should be golden brown around the edges.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Roll the cooled cookies in powdered sugar. This will give them a classic peanut blossom look.

Conclusion:

Peanut Blossoms are a delicious and easy-to-make cookie that is perfect for any occasion. They are made with a simple dough that is rolled in sugar and filled with a peanut butter filling. The cookies are then baked until golden brown and rolled in powdered sugar again. Peanut Blossoms are a classic cookie that is sure to be a hit with everyone who tries them.