Peanut Butter Blossoms

• portions: 48 cookies
• temps actif: 20 minutes
• temps total: 29 minutes

Ingrédients

48 HERSHEY'S KISSES Milk Chocolates

1/2 cup shortening

3/4 cup REESE’S Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 Tbsps milk

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/3 cup granulated sugar, for rolling (additional)

Instructions

Step 1

Heat oven to 375°F. Remove wrappers from chocolates.

Step 2

Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup of 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.

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 into the center of each cookie; cookie will crack around edges. Remove from cookie sheet and onto a wire rack. Cool completely.

Nutrition

• Taille de Portion: 1 cookie (19g)
• Calories: 90
• Lipides Totaux: 5 g
• Lipides Saturés: 1.5 g
• Acides Gras Trans: 0 g
• Cholestérol: 5 mg
• Sodium: 75 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 6 g
• Protéines: 2 g