KISSES Peanut Butter Blossoms

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Reese's creamy peanut butter

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/3 cup Brown sugar, packed light
  • 2/3 cup Granulated sugar
  • 48 Hershey's kisses brand milk chocolates
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Milk

Found on hersheys.com

Ingredients

• 48 HERSHEYS KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESES 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 (optional)

Directions

• 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, if desired; 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 about 48 cookies.

Nutrition