Best 6 Peanut Blossoms Iii Recipes

THE BEST PEANUT BUTTER BLOSSOMS

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 III

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• In a large bowl, cream together shortening and peanut butter; gradually add sugar and brown sugar, creaming well. Beat in the egg and vanilla.
• Sift together dry ingredients and add to creamy mixture.
• Shape dough into balls, using a rounded teaspoon for each ball. Roll balls in sugar and place on a greased cookie sheet.
• Bake at 350 degrees for 10 minutes. Remove from oven. Top each cookie with a candy kiss, pressing down firmly so cookie cracks around edges.
• Put back into oven for 2 to 5 minutes longer, until golden brown.

PEANUT BLOSSOMS III

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• In a large bowl, cream together shortening and peanut butter; gradually add sugar and brown sugar, creaming well. Beat in the egg and vanilla.
• Sift together dry ingredients and add to creamy mixture.
• Shape dough into balls, using a rounded teaspoon for each ball. Roll balls in sugar and place on a greased cookie sheet.
• Bake at 350 degrees for 10 minutes. Remove from oven. Top each cookie with a candy kiss, pressing down firmly so cookie cracks around edges.
• Put back into oven for 2 to 5 minutes longer, until golden brown.

PEANUT BLOSSOMS III

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• In a large bowl, cream together shortening and peanut butter; gradually add sugar and brown sugar, creaming well. Beat in the egg and vanilla.
• Sift together dry ingredients and add to creamy mixture.
• Shape dough into balls, using a rounded teaspoon for each ball. Roll balls in sugar and place on a greased cookie sheet.
• Bake at 350 degrees for 10 minutes. Remove from oven. Top each cookie with a candy kiss, pressing down firmly so cookie cracks around edges.
• Put back into oven for 2 to 5 minutes longer, until golden brown.

PEANUT BLOSSOMS III

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• In a large bowl, cream together shortening and peanut butter; gradually add sugar and brown sugar, creaming well. Beat in the egg and vanilla.
• Sift together dry ingredients and add to creamy mixture.
• Shape dough into balls, using a rounded teaspoon for each ball. Roll balls in sugar and place on a greased cookie sheet.
• Bake at 350 degrees for 10 minutes. Remove from oven. Top each cookie with a candy kiss, pressing down firmly so cookie cracks around edges.
• Put back into oven for 2 to 5 minutes longer, until golden brown.

PEANUT BLOSSOMS II

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.