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Chocolate Blossoms with REESE'S Peanut Butter Cup Minis

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium95 mg4% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium95 mg4% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1/2 cup shortening
  • 1 cup REESE'S Creamy Peanut Butter
  • 1/2 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup decorator's sugar or granulated sugar for rolling
  • 1-1/3 cups REESE'S Peanut Butter Cups Minis (8-oz. pkg.)

Directions

  • 1. Heat oven to 350°F. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture.
  • 2. Shape dough into 1-inch balls. Roll in decorator's sugar; place on ungreased cookie sheet.
  • 3. Bake 8 to 10 minutes or until set. Cool 3 minutes; press 1 to 2 mini peanut butter cups into center of each cookie. Cookies may crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

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