Peanut Butter Blossoms

Name: Peanut Butter Blossoms | Recipes
Prep time: 20 min
Total time: 29 min
Yield: 48 cookies
Ingredients: 48 HERSHEY'S KISSES Milk Chocolates; 1/2 cup shortening; 3/4 cup REESE’S Creamy Peanut Butter; 1/3 cup granulated sugar; 1/3 cup packed light brown sugar; 1 egg; 2 Tbsps milk; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/3 cup granulated sugar, for rolling (additional)

Details

Timing
Timing
Total:: 29 Min.
Bake:: 9 Min.
Prep:: 20 Min.
Skill Level:: Beginner
Yields:: 48 cookies

HERSHEY’S peanut butter blossoms cookies — a classic almost anyone will recognize. Yes, these peanut butter desserts are famous for their chewy REESE’S creamy peanut butter cookie base topped with HERSHEY’S KISSES milk chocolate candies, but it’s the taste that reminds us of all the special memories that come with these traditional holiday cookies. Have a bag of HERSHEY’S KISSES chocolates ready and grab your favorite people. Then it’s time for the best part using this peanut butter blossoms cookie recipe. Bite straight in, eat around the peanut butter base or save the chocolate for your very last bite.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 9 minutes
Cool Time: 1 hour

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Ingredients

48

HERSHEY'S KISSES Milk Chocolates
1/2 cup

shortening
3/4 cup

REESE’S Creamy Peanut Butter
1/3 cup

granulated sugar
1/3 cup

packed light brown sugar
1

egg
2 Tbsps

milk
1 tsp

vanilla extract
1 1/2 cups

all-purpose flour
1 tsp

baking soda
1/2 tsp

salt
1/3 cup

granulated sugar, for rolling (additional)

READY TO MAKE THIS?

Directions

Equipment Needed 

Oven

Mixing Bowl

Wire Rack

Cookie Sheet

Measuring Cups

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup of 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.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet and onto a wire rack. Cool completely.

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