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Tiny MINI KISSES Peanut Butter Blossoms

Tiny cookies are made best by tiny fingers. Have your kids help make and hand out to your friends and neighbors to teach them the love of giving.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 48  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium70 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium70 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup light brown sugar packed
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup shortening
  • 1/3 cup additional granulated sugar for rolling
  • 1-1/3 cups HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 1/3 cup granulated sugar

Directions

  • 1. Heat oven to 350°F. Beat shortening and peanut butter with mixer in large bowl until well mixed. Add 1/3 cup granulated sugar and brown sugar; beat well. Add egg, milk and vanilla; beat until fluffy.
  • 2. Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until blended. Shape 1/2 measuring teaspoons of dough into 1/2-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  • 3. Bake 5 to 6 minutes or until set. Immediately press one chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 14 dozen cookies.

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