Peanut Butter Blossoms - Three Ways
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chilling Time
1 hr 15 mins
-
Total Time
1 hr 42 mins
-
Servings
36 cookies
-
Calories
101 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Peanut Butter Blossoms - Three Ways
Report
These Peanut Butter Blossoms are a delicious simple cookie topped with a chocolate kiss, or why not turn them into crinkle or thumbprint cookies?
Share:
Ingredients
- 1 ¾ cups all purpose flour
- 2 tablespoons all purpose flour
- ¾ teaspoon baking soda
- 1 pinch salt*
- ½ cup butter (softened)
- ½ cup peanut butter (creamy)
- ½ cup brown sugar (lightly packed)
- ½ cup powdered sugar (sifted)
- 1 large egg (room temperature)
- 1 teaspoon vanilla
*if using unsalted butter then add ¼ teaspoon salt.
EXTRAS
- ½ cup granulated sugar
- ½ cup powdered sugar (sifted)
- 24 unwrapped chocolate kisses
- ¼ cup Jam or filling of choice for thumbprint cookies
Instructions
- In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- In a medium bowl or stand up mixer cream the butter, sugars and peanut butter until fluffy about 2-3 minutes, then add the egg and vanilla, beat to combine. Add the dry ingredients and beat on low speed until the dough is just combined. Do not over beat. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Shape the dough into balls, a little smaller than golf ball size about 1 inch (2cm), roll them in sugar and place on 1-2 parchment paper lined cookie sheets 2 inches (4 cm) apart
- If you decide to make crinkle cookies or thumbprint cookies, then for crinkle cookies roll the balls first in granulated sugar than powdered sugar, this helps them to crinkle up perfectly. If making thumbprint cookies, roll the balls in sugar and with your thumb or wooden spoon make an indentation in the middle of the dough. Chill the cookies while the oven is pre-heating.
- Pre-heat oven to 350F (180C).
- Bake the cookies for approximately 12 minutes, remove from the oven if making Peanut Butter Blossoms, immediately place an unwrapped chocolate kiss in the middle of every cookie press down a bit with a little pressure, if making the thumbprint cookies, then immediately re-indent the cookies. Leave the cookies to cool on the cookie sheet for about 10 minutes. Then move them to a wire rack to cool completely. Once completely cool fill the thumbprint cookies with jam or your favourite filling. For the crinkle cookies, let them cool 10-15 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Notes
- The cookies should be stored in an airtight container and will keep at room temperature for up to 1 week. They can also be frozen in a freezer safe bag or container, place parchment paper between the layers so they dont stick together. They will keep in the freezer for up to 3 months.
- The unbaked cookie balls can also be frozen for up to 3 months, freeze the balls first on a cookie sheet then move to a freezer safe container. They can be baked without thawing although they will take a bit longer to bake.
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
64mg
(3%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
79IU
(2%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 64mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 79IU | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
