Chewy Peanut Butter Blossoms
Get the same great blend of peanut butter and chocolate in this extra chewy version of the classic HERSHEY'S KISSES Blossom Cookies. The secret to these peanut butter delights? Adding condensed milk to the dough.
Ingredients
- About 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/3 cup sugar for rolling
- 2 cups all-purpose baking mix
- 3/4 cup REESE'S Creamy Peanut Butter
- 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
- 1 teaspoon vanilla extract
Directions
- 1. Heat oven to 375°F. Remove wrappers from chocolates.
- 2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
- 3. Bake 6 to 8 minutes or until very lightly browned (do not over bake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container. Makes about 48 cookies.
- Variation:
- CHEWY CHOCOLATE PEANUT BUTTER BLOSSOMS: Add 1/4 cup HERSHEY'S SPECIAL DARK Cocoa to baking mix; proceed as above.
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