Peanut Butter Blossoms
With our Cookie Press and convenient refrigerated dough, cookie making can't get any easier, or more fun!
- 1 package (18 ounces/540 g) refrigerated sugar cookie dough
- 1/2 cup (125 mL) creamy peanut butter
- 42 milk chocolate candy kisses, unwrapped
Preheat oven to 350°F (176°C). Crumble cookie dough into Classic Batter Bowl. Stir in peanut butter until completely blended.
Fill Cookie Press with dough. Fit press with disk #2 or #6, making sure the number on the disk is facing outward, away from the dough. Press dough onto flat Stoneware Cookie Sheet, 1 inch (2.5cm) apart.
Bake 10-12 minutes or until light golden brown. Remove from oven and immediately place a candy kiss in the center of each cookie, pressing down firmly. Cool 1–2 minutes on Baking Stone or until chocolate softens but does not melt. Remove cookies to Stackable Cooling Rack. Cool completely. Repeat with remaining dough. Store cookies in tightly covered container.
- 3 1/2 dozen cookies
42 servings of 1 cookie
Nutrients per serving:
Calories 90, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 10 g, Protein 1 g, Sodium 60 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fat (1 carb, 1 fat)
Chocolate kisses should be completely set before storing cookies. If you’re in a hurry, once the cookies have cooled, place them in the refrigerator for a few minutes to set the chocolates.
Use the Medium Scoop to fill the barrel of the Cookie Press with cookie dough.
To begin pressing cookie dough, squeeze lower trigger twice; there will be two clicks. If dough does not begin extruding through the disk, then squeeze twice again. Pull Cookie Press straight up. Re-position cookie press and squeeze trigger once; pull cookie press straight up. Repeat the one squeeze method until Stoneware Cookie Sheet is full.