PEANUT BUTTER EGGS RECIPES

Name: Peanut Butter Blossoms
Total time: 35 min
Yield: 5 dozen cookies
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 ounces (1 stick) butter, at room temperature; 1/2 cup smooth peanut butter (or other creamy nut butter); 1/2 cup granulated sugar, plus more for rolling; 1/2 cup light brown sugar; 1 large egg; 1 tablespoon milk, half-and-half, oat milk or nut milk; 1 teaspoon vanilla extract; Nonstick spray or vegetable oil for cookie sheet (optional); 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

PEANUT BUTTER BLOSSOMS RECIPE - NYT COOKING

Peanut Butter Blossoms Recipe - NYT Cooking image

For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.

Provided by The New York Times

Total Time 35 minutes

Yield 5 dozen cookies

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) butter, at room temperature
1/2 cup smooth peanut butter (or other creamy nut butter)
1/2 cup granulated sugar, plus more for rolling
1/2 cup light brown sugar
1 large egg
1 tablespoon milk, half-and-half, oat milk or nut milk
1 teaspoon vanilla extract
Nonstick spray or vegetable oil for cookie sheet (optional)
5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

Steps:

Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

Nutrition Facts : @context http//schema.org, Calories 100, UnsaturatedFatContent 2 grams, CarbohydrateContent 13 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 44 milligrams, SugarContent 9 grams, TransFatContent 0 grams

PEANUT BUTTER SANDWICH COOKIES RECIPE: HOW TO MAKE IT

Peanut Butter Sandwich Cookies Recipe: How to Make It image

I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. —Debbie Kokes, Tabor, South Dakota

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 44 sandwich cookies.

Number Of Ingredients 14

Ingredients

1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
FILLING:
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk

Steps:

In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

Nutrition Facts : Calories 197 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 119mg sodium, CarbohydrateContent 26g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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