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HERSHEY'S Peanut Butter Blossom

Name: HERSHEY'S Peanut Butter Blossom | Recipes
Total time: 5 min
Yield: 4 dozen cookies
Ingredients: 1/2 cup butter or margarine, softened (125 mL); 3/4 cup smooth peanut butter (175 mL); 1/3 cup granulated sugar (75 mL); 1/3 cup packed brown sugar (75 mL); 1 egg; 1 tsp vanilla (5 mL); 3 tbsps milk (45 mL); 1 1/2 cups all-purpose flour (375 mL); 1/2 tsp baking soda (2 mL); 1/2 tsp salt (2 mL); 48 HERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips; granulated sugar

Details

Time: 5 minutes
Yields: 4 dozen cookies

Summer barbeques aren't complete without a great dessert!

Ingredients & Directions

Bake Time: 5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/2 cup

butter or margarine, softened (125 mL)
3/4 cup

smooth peanut butter (175 mL)
1/3 cup

granulated sugar (75 mL)
1/3 cup

packed brown sugar (75 mL)
1

egg
1 tsp

vanilla (5 mL)
3 tbsps

milk (45 mL)
1 1/2 cups

all-purpose flour (375 mL)
1/2 tsp

baking soda (2 mL)
1/2 tsp

salt (2 mL)
48

HERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips
granulated sugar

Directions

Equipment Needed 

Oven

Measuring Cups

Mixer

Mixing Bowl

Cookie Sheet

Wire Rack

Heat oven to 350°F (180°C).

In large bowl, beat butter, peanut butter and sugars until fluffy. Beat in egg, vanilla and milk.

In medium bowl, mix together flour, baking soda and salt. Gradually blend into butter mixture.

Shape dough into 3/4 inch (2 cm) balls. Roll in additional granulated sugar. Place on ungreased cookie sheet.

Bake 5 to 6 minutes, or just until set. Remove from oven. Immediately press HERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips in centre of each cookie. Remove to wire rack to cool completely.

Variation:

For larger cookies, roll dough into 1 1/8 inch (3 cm) balls.

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