Chocolate Blossoms with REESE'S Peanut Butter Cup Minis

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Reese's creamy peanut butter
  • 1 1/3 cups Reese's peanut butter cups, Minis

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 2/3 cup Decorator's sugar or granulated sugar
  • 1/3 cup Granulated sugar
  • 1/4 cup Hershey's special dark cocoa or hershey's cocoa
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Milk

Found on hersheys.com

Ingredients

• 1/2 cup shortening
• 1 cup REESES Creamy Peanut Butter
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/4 cup HERSHEYS SPECIAL DARK Cocoa or HERSHEYS Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup decorators sugar or granulated sugar for rolling
• 1-1/3 cups (8-oz. pkg.) REESES Peanut Butter Cups Minis

Directions

• 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 decorators 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.

Nutrition