Peanut Butter Blossoms - Three Ways
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Chilling Time
1 hr 15 mins
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Total Time
1 hr 42 mins
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Servings
36 cookies
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Calories
101 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peanut Butter Blossoms - Three Ways
Description
This recipe creates peanut butter cookies from a dough made by creaming butter, peanut butter, brown and powdered sugars, eggs, and vanilla, then combining with flour, baking soda, and salt. The dough is chilled for one hour to firm up and facilitate shaping.
Three options for finishing are offered: the classic peanut butter blossom with a chocolate kiss pressed into the center after baking; crinkle cookies where balls are rolled first in granulated sugar then powdered sugar before baking to create the cracked surface; and thumbprint cookies with an indentation filled with jam before baking.
The cookies bake at 350°F, producing cookies that are soft and flavorful with a peanut butter foundation and variations in texture and topping depending on the method chosen.
Storage guidelines note that baked cookies keep up to one week in an airtight container at room temperature or can be frozen for up to three months. Unbaked dough balls may be frozen and baked later without thawing, with slightly increased baking time.
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 chocolate kisses unwrapped
- 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
- Store baked cookies in an airtight container at room temperature for up to one week.
- Cookies freeze well for up to three months; separate layers with parchment paper to prevent sticking.
- Unbaked cookie dough balls can be frozen before baking and baked directly from frozen, adding extra baking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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