Recipes for "peanut butter blossom cookies"

Preheat the oven to 350˚F, and line two baking sheets with parchment paper.

Mix together the butter, peanut butter, and both sugars in a bowl with a wooden spoon (or you can use an electric or stand mixer) until smooth and combined; add in the egg and mix until smooth.

In a separate bowl, combine the flour, baking powder, and salt.

Slowly, in a couple of additions, add the flour mixture to the peanut butter mixture and combine to form the cookie dough.

Add a few tablespoons of sugar to a small bowl. Scoop into balls with about 1 1/2 tablespoons of dough. Roll between your hands to form a ball, and then coat it with sugar.

Place the balls on the prepared baking sheet a couple of inches apart.

Bake the cookies on the middle rack about 12 minutes, until slightly spread out, domed on the top, and golden on the bottom. Immediately press a chocolate kiss in the center of each cookie.

For cookies that puff up a bit better (making it easier to stick the chocolate kiss on right after baking), bake only one sheet at a time on the middle rack.

If you choose to bake two racks at once, bake them on the upper and lower third racks and rotate the baking sheet top to bottom and front to back midway through baking.

Let the cookies cool for a couple of minutes on the baking sheet before transferring to a rack to finish cooling completely. These cookies will keep for a few days stored in an airtight container at room temperature.

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Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.

Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 ½ inches apart on baking sheets.

Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking soda and salt until well blended. Cover and chill dough for at least one hour, or until no longer sticky.

Preheat the oven to 350 degrees F (175 degrees C). Take about 1/3 cup of the dough, and wrap it around a candy bar. Repeat, using the rest of the dough and candy bars. Place cookies 3 inches apart onto ungreased cookie sheets.

Bake for 15 minutes in the preheated oven, or until edges begin to brown. Cool on baking sheets.

Preheat oven to 350 degrees F (175 degrees C).

Beat butter and almond butter in a large mixing bowl with an electric mixer on medium-high speed until creamy, about 30 seconds. Beat in 1/2 cup sugar, brown sugar, baking soda, cream of tartar, and salt until thoroughly combined. Beat egg, milk, and vanilla extract into moist ingredients.

Beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough.

Combine 3 tablespoons sugar with ground almonds in a shallow bowl. Pinch off dough and roll into 1-inch balls; roll balls in almond-sugar mixture. Place cookies 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until edges are firm and tops are cracked, 8 to 10 minutes. Immediately press a chocolate almond kiss into middle of each cookie; let cool.

Preheat the oven to 350 degrees F (175 degrees C).

Mix flour, baking powder, and salt together in a small bowl.

Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.

Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.

Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.

Beat peanut butter, 1/2 cup white sugar, butter, and brown sugar together in a bowl until creamy. Beat in egg and vanilla extract until combined.

Combine flour, baking soda, baking powder, and salt in a separate bowl. Stir into the peanut butter mixture. Refrigerate dough for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Roll dough into 1-inch balls. Roll in remaining white sugar to coat. Place on baking sheets about 2 inches apart.

Bake in the preheated oven until cracks form on the surface of the cookies, about 10 minutes. Remove from oven and place a milk chocolate kiss in the center of each cookie, pressing down gently. Transfer to a wire rack to cool.