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Peanut Butter Blossoms (Cookie Exchange Quantity)

Watch for smiles and plenty of hugs when you pass a tray of favorite chocolate and peanut butter cookies.

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( 121 Ratings)

121 Ratings

5 Stars 77%

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Member Reviews ( 35 )

78806839-e0bd-4710-8b10-82abbece7ce5

Prep Time 1 hr 25 min
Total Time 1 hr 25 min
Servings 7

Ingredients

1/2: cup granulated sugar

1: cup packed brown sugar

1: cup creamy peanut butter

1: cup butter or margarine, softened

2: eggs

3: cups Gold Medal® all-purpose flour

1 1/2: teaspoons baking soda

1: teaspoon baking powder

: Additional granulated sugar (about 2 tablespoons)

: About 7 dozen Hershey's® Kisses® Brand milk chocolates

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Directions

1 Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
2 Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
3 Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

EXPERT TIPS

Expert Tips

Chocolate-Peanut Butter Blossoms: Increase chocolate candies to 8 1/2 dozen. Melt 1 1/3 cups semisweet chocolate chips; beat in with eggs. After shaping dough into balls, roll in chocolate decorating decors (you’ll need four 1.75-ounce bottles). Bake 8 to 10 minutes or until edges are firm. Makes 8 1/2 dozen cookies.

To melt chocolate chips for the cookie variation, microwave in a microwavable bowl uncovered on High 1 to 1 1/2 minutes, stirring halfway through. If necessary, microwave an additional 10 to 20 seconds, stirring until smooth.

The chocolate decors for the cookie variation will stick when the consistency of the dough is moist; if dough appears dry, lightly roll balls between hands to press sprinkles in.

Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it's too firm, let stand at room temperature for 30 minutes.

Cookie sheets should be at least 2 inches smaller than the inside of your oven to allow the heat to circulate around the cookie sheets.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 100
Calories from Fat: 50),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 65mg; 65%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 0g 0% Sugars 7g 7% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 35 Reviews View All

Posted 2/10/2013 8:33:05 PM REPORT ABUSE Jusforfun said:

Rating:

Very tasty, very sweet, but could use more of a peanut butter flavor.

This reply was: Helpful Inspiring

Posted 1/1/2013 5:32:06 PM REPORT ABUSE esb4528 said:

Rating:

Well, I just mixed up all the ingredients exactly as the recipe is written and I cannot even work with it. It's all crumbly and just a big waste of ingredients! I did use Reduced Fat Jiff Peanut Butter but regardless, I think 3C. of flour is way too much! Very disappointing! I will need to find a different recipe if I want to try and make these again.

This reply was: Helpful Inspiring

Posted 12/24/2012 9:04:54 AM REPORT ABUSE MySail said:

Rating:

I don't usually submit reviews however I felt compelled by this recipe. Simply put: This is the best and easiest recipe I have ever used. I may actually use this as my only peanut butter cookie recipe and omit the kiss. Very well received by everyone!

This reply was: Helpful Inspiring