How To make Peanut Butter Blossoms

Hershey Kiss Peanut Butter Cookies the Perfect Christmas Cookies Recipe

A Christmas cookie classic. When making your favorite peanut butter cookie use red or green sugar to roll them for an extra holiday twist! ????

Makes about

HOLIDAY PEANUT BUTTER COOKIES
Ingredients
1/2 cup light brown sugar
1/2 cup granulated sugar
½ cup unsalted butter, room temperature
3/4 cup peanut butter (don’t use an all-natural brand)
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Hershey Kisses
Red sanding sugar for rolling, Green sanding sugar and sprinkles


In a large bowl combine the sugars, butter and peanut butter with a hand mixer until light and creamy.
Add the egg and vanilla and mix until completely combined.
In a separate bowl, combine the flour, baking soda, and salt and mix them with a fork to combine.
With the mixer on low, add the dry ingredients to the wet ingredients until they are just combined, and no more flour is visible.
Place ball of dough in a mixing bowl and cover it with plastic wrap and chill it in the fridge for at least 40 minutes, or up to overnight.
Preheat the oven to 375 degrees F.
Remove the dough from the oven and pinch off bits and roll them into 1-inch balls. Roll each ball in the sanding sugars until they are completely coated.
Place them on a baking sheet and bake for 10-12 minutes, or until the tops are set and the cookie is golden brown.
Remove the cookies from the oven and allow them to cool for 1 minute. Then, carefully, place the Hershey Kisses into the tops of the cookie and press down slightly. Use a spatula to transfer them to a cooling rack. Allow the cookies to cool completely and the kisses to cool completely before eating.
Enjoy!

How to Make Hershey's Kiss Cookies (Peanut Butter Blossom Recipe)

Heat oven to 375 degrees.

Beat on medium:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg

Stir in:
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder

Roll the dough into 1 in. balls, and then roll the balls in granulated sugar.

Place the balls 2 in. apart on an ungreased cookie sheet.

Bake for 8-10 mins.

Place a Hershey's Kiss on top as soon as they’re out of the oven.

Move to a cooling rack.

Enjoy!

#PeanutButterBlossoms #HersheyKissCookies #ChristmasCookies

How to Make Peanut Blossoms | Cookie Recipe | Allrecipes.com

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Watch how to make adorable peanut blossoms, which combine two of everyone's favorite flavors, peanut butter and chocolate. The cookies stay soft even when they are cool, so they are just irresistible to eat.

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Peanut Butter Blossom Cookies - Classic Recipe

Classic recipe for Peanut Butter Blossom Cookies that my mother made!
Ingredients:
1/2 cup shorting or lard or butter
3/4 cup of peanut butter
1/3 cup white sugar
1/3 cup brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla extract OR bourbon OR whiskey of your choice

1 and 1/2 cups or all purpose flour
1/2 teaspoon table salt
1 teaspoon baking soda

additional sugar to roll the cookies..... about 1/4 cup

Heat oven to 375F and remover wrappers from Hershey's Kisses
Shape into 1 inch balls and bake for 8 to 10 minutes.

Press a 'kiss' into the cookies right away, then after .... move to a rack to cool.

Makes 48 cookies or so.

I used an 11 ounce bag of hersheys kisses and had 20 extra that was not used.

Thank you for watching!


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Here is a link to a variation of these cookies:


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Holiday Peanut Butter Blossoms | Peanut Butter Blossom Cookie | Holiday Series (Episode 2)

Classic Peanut Butter Blossoms are a holiday tradition. Today I'm sharing with you how I make my peanut blossom cookies with a homemade sanding sugar to give them a pop of color. It's purely optional but red and green peanut butter blossoms are so festive. Be different...stand out from the crowd with your cookies!

Christmas cooking baking is so much more fun with these delicious peanut butter blossoms. These are also known as Hershey's Kiss Peanut Butter Cookies

Recipe: Makes about 2 dozen
1 1/4 Cup All Purpose Flour
Pinch of salt
1/2 teaspoon baking soda
1/2 cup (8 Tablespoons salted room temperature butter)
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg room temperature
1 teaspoon vanilla paste (or extract)
3/4 cup creamy peanut butter
Hershey's Kiss Chocolates
FOR THE SANDING SUGAR
1/4 cup granulated sugar (for each color)
Food coloring

Directions:
FOR THE SANDING SUGAR:
Add 10-12 drops of food coloring of choice to 1/4 cup sugar and mix well.
Lay out flat on parchment paper and let air dry 30 minutes.
Transfer to a sealed container until ready to use.

DRY INGREDIENTS:
In a medium sized bowl add flour, salt, and baking powder.
Whisk well and set aside.

WET INGREDIENTS:
In a stand mixer using paddle attachment (can use a hand mixer or mix by hand) cream room temperature butter on high speed for approximately 1 minute or until smooth & creamy.
Add sugars and cream together about 2 minutes on high speed.
Add room temperature egg and beat another minute on high speed.
Scrape down sides of bowl and add vanilla and peanut butter. Beat on high speed until well combined.
Remove paddle and add dry ingredients in thirds and gently fold in until flour is mixed in. Try not to overwork the dough as this will give you a tough cookie.
Place in fridge for at least 30 minutes to firm up before rolling.
Preheat oven to 350° F
Remove about 1 Tablespoon of dough and roll into balls.
Roll in sanding sugar
Place on Parchment paper lined baking sheet.
Bake on middle oven rack for 10-12 minutes or until top of cookie cracks.
Cool 5 minutes and place Hershey's Kiss in center of cookie (Press gently down)
Place cookies in fridge until chocolate firms back up.
Or eat one warm they're delicious!

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Music Attributions:
Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.

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Peanut Butter Blossoms | Sally's Baking Recipes

My favorite (and easy-to-make) recipe for peanut butter blossoms yields soft, peanut buttery, sparkly cookies no one can resist.

Get the full recipe:

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