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REESE'S Peanut Blossoms

REESE'S Peanut Blossoms

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat0
Total Fat5 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat0
Total Fat5 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup nuts finely chopped
  • 2/3 cup light brown sugar packed
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/3 cup granulated sugar for rolling
  • 3/4 teaspoon vanilla extract
  • 1 egg
  • 1 bag HERSHEY'S KISSES Brand Milk Chocolates (9 oz.)
  • 1 cup REESE'S Peanut Butter Chips
  • 1/2 cup butter or margarine (1 stick)

Directions

  • Heat oven to 350°F. Remove wrappers from chocolate pieces. In small saucepan, combine butter and peanut butter chips. Cook over low heat, stirring constantly, until melted. Pour mixture into large bowl; add brown sugar, egg and vanilla, beating until well blended. Stir in flour, baking soda and nuts, blending well. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

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