PEANUT BUTTER COOKIES WITH SWEETENED CONDENSED MILK RECIPES

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BISQUICK PEANUT BUTTER BLOSSOM COOKIES RECIPE ...



Bisquick Peanut Butter Blossom Cookies Recipe ... image

One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 36

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
3/4 cup peanut butter
2 cups Original Bisquick™ mix
1 teaspoon vanilla
Sugar
36 Hershey's® Kisses® brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
  • Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.

Nutrition Facts : Calories 130 , CarbohydrateContent 17 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 140 mg

HOW TO MAKE THE BEST PEANUT BUTTER BLOSSOMS COOKIES | THE ...



How to Make the BEST Peanut Butter Blossoms Cookies | The ... image

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

1/2 c. granulated sugar
1/2 c. brown sugar
1/2 c. unsalted butter, softened
1/2 c. creamy peanut butter
1 egg
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
additional granulated sugar for rolling
about 36-38 Hershey's Kisses, unwrapped

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.

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