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Peanut butter blossom cookie recipe plus 2 extra!

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Prep Time 29 minutes
Cook Time 9 minutes
Servings: 36
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup butter room temperature
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp heavy whipping cream
  • 1 1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 bag hersheys kisses
Use the following if making one of these varieties
  • 1 bag reeses peanut butter cups
  • 1 11 oz bag chocolate chips
  • 1 tbsp butter

Method
 

  1. Sift together, flour, baking soda and salt in a medium sized bowl set aside. Using a mixer on medium speed, mix the butter, sugar and brown sugar until combined. Add the vanilla and the whipping cream. Mix well. Slowly add the dry ingredients until they are just incorporated. Do not over mix.
Peanut Butter Blossom cookies
  1. Add the 1/4 cup of sugar into a small bowl. Using a small cookie scoop or a teaspoon, scoop teaspoon sized balls of dough and roll into a ball. Roll the cookie ball in the sugar and set on your cookie pan.
    While the cookies bake. Remove the wrappers from the kisses.
    Bake at 350 for 9 minutes.
    Remove the cookies from the oven and press on one kiss per cookie. Let sit until the chocolat kiss is firm.
    Store in container on counter for 1 week. Freeze up to 6 months in freezer friendly container.
Reese's Peanut butter cup cookies
  1. Grease a mini muffin pan
    Prepare the dough the same as above. Scoop teaspoon sized dough balls and roll into a ball. Roll the ball in the sugar. Place the ball into a mini muffin tin. Repeat.
    While the cookies are baking. Remove the wrapper from the Reeses.
    Bake at 350 degrees for 9 minutes.
    Remove and press one Reeses Peanut butter cup into each cookie. Let cool for 15 before removing from pan. Cool until the candy is firm.
    Store in an airtight container on the counter for a week . Freeze up to 6 months.
Peanut Butter Pinwheels
  1. Divide the dough in two. On a floured surface, carefully roll out each piece to 1/4" thick. Melt 1 cup of chocolate chips in a double boiler or on med/low heat 30 seconds at a time in a microwave until smooth. Add 1 tbsp room temperature butter. Spread the chocolate on top of both rolled out cookie doughs. Roll up jelly roll style. Wrap in plastic wrap and refigerate for 30 minutes. Cut the cool dough into 1/4" slices. Place on cookie sheet. Bake at 350 degrees for 8 minutes. Cool.