Tiny Mini Kissed Peanut Butter Blossoms
REESE'S Peanut Butter Sauce (Item# 35031)
HERSHEY'S MINI KISSES Milk Chocolate (Item# 14625)
|1/2 cup (3-1/2 oz.)||shortening|
|3/4 cup (6-3/4 oz.)||REESE'S Peanut Butter Sauce (Item# 35031)|
|1/3 cup (2-2/3 oz.)||granulated sugar|
|1/3 cup (2-2/3 oz.)||packed light brown sugar|
|1 whole (1-3/4 oz.)||egg|
|3 Tbsp. (1-1/2 oz.)||milk|
|1 tsp.||vanilla extract|
|1-1/2 cups (7-1/2 oz.)||all-purpose flour|
|1/2 tsp.||baking soda|
|1/3 cup (2-2/3 oz.)||additional granulated sugar for rolling|
|1-1/3 cups (8 oz.)||HERSHEY'S MINI KISSES Milk Chocolate (Item# 14625)|
- Heat convection oven to 300°F (standard oven: 350°F). Mix together shortening and REESE'S Peanut Butter Sauce in large bowl of mixer fitted with paddle attachment until well combined. Add 1/3 cup granulated sugar and brown sugar; mix well. Add egg, milk, and vanilla; mix until fluffy.
- Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until combined. Shape 1/2 measuring teaspoons of dough into 1/2-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 5 to 6 minutes* or until set. Immediately press one HERSHEY'S MINI KISSSES Milk Chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.