Tiny Mini Kissed Peanut Butter Blossoms

Tiny Mini Kissed Peanut Butter Blossoms

Made with:

REESE'S Peanut Butter Sauce (Item# 35031)
HERSHEY'S MINI KISSES Milk Chocolate (Item# 14625)

  • PRINT

SERVING SIZE : 14 dozen cookies

Ingredients

  • 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
  • 1/2 tsp. salt
  • 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)

Directions

    1. 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.
    2. 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.
    3. 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.
    *If using convection oven, rotate pans one-half turn (180°) after 3 minutes of baking.
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