Peanut Butter Crisps

Peanut Butter Crisps

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium90 mg4% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium90 mg4% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup butter or margarine (2 sticks) , softened and divided
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar for rolling additional
  • 2 cups all-purpose flour

Directions

  • 1. Beat 3/4 cup (1-1/2 sticks) butter and 1 cup sugar in large mixer bowl until light and fluffy. Add corn syrup, egg and vanilla; blend well.
  • 2. Place peanut butter chips and remaining 1/4 cup butter in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes; stir until smooth when stirred. OR (Heat peanut butter chip mixture in saucepan over very low heat, stirring constantly, just until melted and smooth when stirred.) Blend into butter mixture.
  • 3. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well. Refrigerate 1 hour or until firm enough to handle.
  • 4. Heat oven to 350°F. Shape dough into 1-inch balls; roll in sugar. Place on ungreased cookie sheet.
  • 5. Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.
Ingredients sitting on a table

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