Classic Peanut Butter Blossom Cookies

The Ultimate Healthy Peanut Butter Blossoms

WebDec 13, 2016 · Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk together the flour, baking powder, and …

Rating: 4/5(7)

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Classic Peanut Butter Blossoms Beyond the Butter

WebAug 26, 2020 · Set aside. Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, …

1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
3. Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
4. Reduce the mixer speed, gradually adding in the dry mixture until completely blended.

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Classic Peanut Butter Blossoms Sally's Baking Addiction

WebNov 27, 2022 · Add the peanut butter and vanilla extract and beat until combined. Add the flour mixture to the wet ingredients and beat on low …

Rating: 4.5/5(69)
1. Whisk the flour, baking soda, and salt together. Set aside.
2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in 1/4 cup of granulated sugar and the 1/2 cup of brown sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.

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