Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
No-Bake Peanut Butter Blossoms
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 101
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 24 mg
We've given these classic cookies two upgrades: more peanut butter flavor, in the form of cereal crumbs, and a no-bake method, so they are even easier to make.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 101
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 24 mg
Ingredients
Directions
- Pulse the peanut butter cereal in a food processor until finely ground. You should have about 1 1/2 cups of crumbs. Add the brown sugar and pulse to combine. Pulse in the 3/4 cup peanut butter until combined. Add the corn syrup and vanilla and pulse until the dough holds together when pressed with your fingers. If the dough is still crumbly, add another tablespoon or two of peanut butter and pulse again.
- Roll the mixture into 24 balls and space them apart on a parchment-lined baking sheet. Gently press each ball with your palm to flatten slightly. Spread a little peanut butter on the bottom of the chocolate candies and press one to adhere to each cookie.
