CHIPITS Mini KISSES Milk Chocolate and Peanut Butter Blossoms Recipe

CHIPITS Mini KISSES Milk Chocolate & Peanut Butter Blossoms

Summer barbeques aren't complete without a great dessert!



1/2 cupbutter or maragine, softened (125 mL)
3/4 cupsmooth peanut butter (175 mL)
1/3 cupgranulated sugar (75 mL)
1/3 cuppacked brown sugar (75 mL)
1 egg (1)
1 tspvanilla (5 mL)
3 tbspmilk (45 mL)
1 1/2 cupall-purpose flour (375 mL)
1/2 tspbaking soda (2 mL)
1/2 tspsalt (2 mL)
CHIPITS Mini KISSES Milk Chocolate Baking Pieces
Granulated sugar


    1. Heat oven to 350°F (180°C).

    2. In large bowl, beat butter, peanut butter and sugars until fluffy. Beat in egg, vanilla and milk.

    3. In medium bowl, mix together flour, baking soda and salt. Gradually blend into butter mixture.

    4. Shape dough into 3/4 inch (2 cm) balls. Roll in additional granulated sugar. Place on ungreased cookie sheet.

    5. Bake 5 to 6 minutes, or just until set. Remove from oven. Immediately press CHIPITS Mini KISSES Milk Chocolate Baking Piece in centre of each cookie. Remove to wire rack to cool completely.

    Makes 4 dozen cookies.

    • For larger cookies, roll dough into 1 1/8 inch (3 cm) balls.

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