Easy Peanut Butter Blossoms Recipe - with Milk Chocolate Kisses or Stars (2024)

FAQs

Why did my peanut butter blossoms go flat? ›

Why are my peanut butter blossoms flat? If you do not chill your dough before baking, the cookies will spread and look flat. Chilling allows the butter in the cookie dough to resolidify making for a plump end result.

The main reason why your peanut butter blossom cookies may come out dry is if you add too much flour so be sure to use a scale or measure carefully without packing the flour into the measuring cup.

Place the Hershey's Kisses in the freezer so they are frozen when you put them on the cookies. This will help the kisses to keep their shape and not melt.

Perfectly paired with classics like decadent Chocolate Fudge and timeless Chocolate Chip, Peanut Butter Blossom features sweet and salty peanut butter ice cream, chocolate chips, peanut butter chocolate chip cookie dough pieces, and rich fudge swirls.

The fork marks also encourage the cookies to bake more evenly and brown evenly. If we skipped that step, these cookies would be so thick that they'd barely spread, and they may not bake all the way through.

Peanut butter generally has a long shelf life; it's high in fat and low in moisture, meaning pretty unfavorable conditions for bacterial growth. Some brands are made to have an even longer shelf life with the addition of stabilizers like palm and hydrogenated oils, as well as preservatives like sodium benzoate.

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

If the peanut butter is not as creamy as you would like, add in the oil one teaspoon at a time! A little oil will make a big difference, so don't over-add. Because they release their own oil, adding water is a no-go. Oil and water do not mix well, so adding water will only make your peanut butter cease up.

A standard 12 ounce bag of Kisses contains 72 individually wrapped candies. Melting the whole bag will result in about 1.5 cups (350 ml) of melted chocolate. A wide, shallow bowl is often recommended for melting chocolate.

How should I store chocolate? Solid chocolate products will maintain their quality if well wrapped and stored in a cool, dry place (55-60°F). While refrigerated chocolate is certainly safe to use, we don't recommend it.

Is Hershey's milk chocolate good for melting? ›

According to The Hershey Company, Hershey's chocolate bars can melt at 75 degrees Fahrenheit, so finding a way to heat them usually isn't difficult. Of greater importance is protecting the chocolate from high heat that can burn and ruin your chocolate.

It wasn until 1953 that the ice cream chain dropped the separate identities of Snowbird and Burton and became Baskin-Robbins. A local advertising agency, Carson/Roberts, advised a uniform identity and image under the name Baskin-Robbins 31 Ice Cream.

The top 5 selling Baskin-Robbins ice cream flavors are Vanilla, Chocolate, Mint Chocolate Chip, Pralines 'n Cream and Chocolate Chip. Jamoca® Almond Fudge ice cream was first developed to be made from coffee brewed on the premises of each of the fifteen manufacturing facilities.

Baskin-Robbins' January Flavor of the Month Is Peanut Butter Blossom. The new flavor features a perfectly salty-sweet peanut butter ice cream as a base. Plus, it has chunks of peanut butter chocolate chip cookie dough and chocolate chips scattered throughout as well as ribbons of fudge swirled through the ice cream.

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

To get those perfect cookies every time that don't go too flat, you want room temperature butter. Room temperature butter is especially important during the creaming process of making your cookie dough in order to trap air. Room temperature butter should be about 68-70^oF.

Want to fully stop the separation cycle? Store your jar of peanut butter in the fridge when it's all mixed together. Separation anxiety, gone!

Working quickly, pour into prepared 10×15 pan. To keep the brittle light and airy, do not spread or flatten the mixture. Instead, let it flow freely. Place in a cool area and leave until completely cooled, about 2-3 hours.