Peanut Blossoms Recipe

Ingredients
<br>- 1 (8 ounce) package HERSHEY®'S KISSES® Milk Chocolates
<br>- 1/2 cup shortening
<br>- 3/4 cup REESE'S® Creamy or Crunchy Peanut Butter
<br>- 1/3 cup white sugar
<br>- 1/3 cup packed light brown sugar
<br>- 1 egg
<br>- 2 tablespoons milk
<br>- 1 teaspoon vanilla extract
<br>- 1 1/2 cups all-purpose flour
<br>- 1 teaspoon baking soda
<br>- 1/2 teaspoon salt
<br>- 1/4 cup white sugar for decoration
<br><p></p>Directions
<br>step 1: Heat oven to 375 F.  Remove wrappers from chocolate pieces.
<br>step 2: Beat shortening and peanut butter in large bowl until well blended.  Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
<br>step 3: Shape dough into 1-inch balls.  Roll in granulated sugar; place on ungreased cookie sheet.
<br>step 4: Bake  8 to 10 minutes or until lightly browned.  Immediately press a  chocolate piece into center of each cookie; cookie will crack around edges.  Remove from cookie sheet to wire rack.  Cool completely.
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Ingredients
- 1 (8 ounce) package HERSHEY®'S KISSES® Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE'S® Creamy or Crunchy Peanut Butter
- 1/3 cup white 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
- 1/4 cup white sugar for decoration

Directions
step 1: Heat oven to 375 F. Remove wrappers from chocolate pieces.
step 2: Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
step 3: Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
step 4: Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

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