Peanut Butter Blossoms

Name: Peanut Butter Blossoms
Ingredients: 48 HERSHEY’S KISSES Brand Milk Chocolates; 1/2 cup shortening; 3/4 cup REESE’S Creamy Peanut Butter; 1/3 cup granulated sugar; 1/3 cup packed light brown sugar; 1 egg; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup additional granulated sugar for rolling

Everyone recognizes these classic HERSHEY'S KISSES peanut butter blossom cookies. People will instantly want to get their hands on one of these chewy peanut butter cookies, topped with HERSHEY'S KISSES Milk Chocolates. Try this recipe with your favorite HERSHEY'S KISSES Chocolate.

PREP

20 min

BAKE

9 min

YIELD

48 cookies

Ingredients

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

0 g

0% DV

Saturated Fat

0 g

0% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

0 mg

0% DV

Total Carbohydrates

0 g

0% DV

Dietary Fiber

0% DV

Sugars

0 g

Protein

0 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

0% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

0 g

0% DV

Saturated Fat

0 g

0% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

0 mg

0% DV

Total Carbohydrates

0 g

0% DV

Dietary Fiber

0% DV

Sugars

0 g

Protein

0 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

0% DV

HERSHEY’S KISSES Brand Milk Chocolates

1/2 cup

shortening

3/4 cup

REESE’S Creamy Peanut Butter

1/3 cup

granulated sugar

1/3 cup

packed light brown sugar

egg

2 tablespoons

milk

1 teaspoon

vanilla extract

1 1/2 cups

all-purpose flour

1 teaspoon

baking soda

1/2 teaspoon

salt

1/3 cup

additional granulated sugar for rolling

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.

Peanut Butter Blossoms

Ingredients

Directions

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