Peanut Butter Blossoms Recipe

Peanut Butter Blossoms Recipe


48 CHIPITS Mini KISSES Milk Chocolate Baking Pieces (48)
1/2 cupshortening (125 mL)
3/4 cuppeanut butter (175 mL)
1/3 cupgranulated sugar (75 mL)
1/3 cuplight brown sugar (75 mL)
1 egg (1)
2 tbspmilk (30 mL)
1 tspvanilla extract (5 mL )
1 1/2 cupsall-purpose flour (375 mL)
1 tspbaking soda (5 mL)
1/2 tspsalt (2 mL)
granulated sugar


    1. Heat oven to 375°F (190°C). Remove wrappers from chocolates.

    2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup (75 mL) 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 (2.5 cm) balls. Roll in granulated sugar; 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 4 dozen cookies.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

Top 5 HERSHEY'S CHIPITS Cookie Recipes

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