Back to Recipes

Peanut Butter Face Cookies Recipe

Peanut Butter Face Cookies

Ingredients

  • Assorted HERSHEY candies such as REESE'S Peanut Butter Cups Miniatures, HERSHEY'S KISSES Brand Milk Chocolates or ROLO Chewy Caramels in Milk Chocolate
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup sugar
  • 1/2 cup REESE'S Creamy Peanut Butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • CHOCOLATE DRIZZLE (recipe follows) or assorted decorating icing

Directions

  1. Heat oven to 350°F. Remove wrappers from candies.

  2. Beat butter and sugar in medium bowl until fluffy. Add peanut butter, beating until smooth. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended. Drop dough by level 1/4 cup onto ungreased cookie sheet, 3 cookies per sheet. (Cookies spread while baking.)

  3. Bake 15 minutes or until cookie is set and edges are lightly browned. Cool 5 minutes. Place candies on cookie to form mouth, nose or eyes; press down gently. Remove cookies from cookie sheet to wire rack. Cool completely. Complete cookie facial features with CHOCOLATE DRIZZLE or decorating icing. Makes 9 cookies.

    CHOCOLATE DRIZZLE:
    Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 20 seconds or until chocolate is melted when stirred.