HOW TO MAKE THE BEST PEANUT BUTTER BLOSSOMS COOKIES | THE ...
We all know and love iconic Peanut Butter Blossom cookies -- the classic tender peanut butter cookie treat, coated in granulated sugar with a Hershey's Kiss proudly perched on top. And this version based on Betty Crocker's recipe is the best around!
Provided by Tracey | The Kitchen is My Playground
Total Time 39 minutes
Prep Time 30 minutes
Cook Time 9 minutes
Number Of Ingredients 10
Steps:
- In large mixing bowl, combine the 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg. Beat with an electric mixer on medium speed until well mixed.
- By hand, stir in flour, baking soda and baking powder until just combined and a dough forms.
- Scoop and shape dough into 1-inch balls. Roll each dough ball in additional granulated sugar to coat. Place on ungreased cookie sheets, about 2 inches apart.
- Bake at 375℉ for 8 to 10 minutes, or until edges are just starting to turn light golden brown.
- Remove pan from oven and immediately place a Hershey's Kiss in the center of each cookie, pressing down just slightly until crinkles/cracks just start to appear in the cookie's surface.
- Remove to a cooling rack to cool completely.
- I use a cookie scoop to scoop the dough, which makes it really easy to keep the cookies all about the same size.
- The dough will be a little crumbly. Squeeze the dough in the palm of your hand, if needed, to form it into balls.
- After placing Hershey's Kisses in the center of the cookies, don't touch the Kisses again until the cookies are completely cooled. The Kisses do melt (and glisten!) from the heat of the cookies, but keep their shape. If you touch the Kisses at this point, their shape will warp or smush.
VEGAN PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE IT
Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 79 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 107mg sodium, CarbohydrateContent 10g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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