recipe reviews for:

Peanut Blossoms II

“I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!”

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Reviewed: May 9, 2013

This is a fantastic recipe! Just one difference in my kitchen: I use Brach's milk chocolate stars instead of kisses. For me, it's a better balance between chocolate and cookie. As a nice bonus, there's less fuss with unwrapping each individual kiss, and they're prettier, too :)

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MrsMeyer

Reviewed: Feb. 14, 2013

These are delicious! They are my boyfriend's favorite cookie so I wanted to surprise him with a batch for Valentine's Day, and these came out amazing! I have already eaten 4 of them :) I did not adjust the recipe at all, it is just perfect. Although, I put in 48 for the quantity, and when the recipe quantities changed, it called for 1-1/4 egg - I did not know how to do that, but I attempted to crack only part of an egg in for the 1/4 but the whole thing went in, making it 2 whole eggs. It didn't seem to affect the recipe at all - these are moist and delicious!!

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Reviewer:

krissypea79

Cooking Level: Intermediate

Home Town: Altamont, New York, USA

Reviewed: Feb. 9, 2013

Be sure not to overcook these - take 'em out just before they start to brown or they won't be as chewy. I replaced the chocolate kisses with Dove milk chocolate hearts to make them "Valentinesy".

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Reviewer:

jking5344

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

Reviewed: Jan. 21, 2013

These cookies did not have a powerful enough taste of peanut butter. I would suggest adding more peanut butter. Also, I used butter shortening instead of regular shortening as that is all I had. The cookies did have a nice texture and I will make again but will add in extra peanut butter.

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LISAKL

Reviewed: Jan. 12, 2013

THE SHORTENING'S OVER POWERING TASTE IS ALL YOU TASTE.

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Jasun07

Reviewed: Jan. 3, 2013

I feel that this recipe is spot-on. I use natural peanut butter, which works well and provides a strong peanut-butter flavor, and I replace the shortening with butter. That's it. Recipe is perfect!

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MOKINGSLEY

Reviewed: Jan. 1, 2013

Perfect....my go to recipe from now on. My son even asked me to make a version without the chocolate kisses! I followed Liz in MN advise, and baked them for 8 mins at 350 (in my convection oven), then put the kisses on the cookies, and back in the oven for a couple minutes. Really wonderful, soft, tasty cookie that held together and not crumbly or too sweet. All flavors in perfect balance.

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Reviewer:

CLUX64

Reviewed: Dec. 29, 2012

These were amazing! The best peanut butter blossoms I've ever had (and better yet - I made them!) I chilled the dough and chilled again once I made the balls - just didn't want the cookies to spread. I don't know if that was necessary, but they turned out perfect!

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Sue S.

Cooking Level: Expert

Living In: Jamestown, New York, USA

Reviewed: Dec. 29, 2012

Very good. I used the packaged peanut butter mix.Made it quick and easy.

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Reviewer:

MOM

Reviewed: Dec. 26, 2012

5 stars with the changes suggested by other reviewers: I used butter instead of Crisco; I added 3/4 C of PB; I baked for 8-9 min at 350 deg. They came out fabulous!!! Soo good!!

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