Anderson Family Recipes

Peanut Butter Blossoms

Name: Peanut Butter Blossoms
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 48 cookies
Ingredients: 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)

48 cookies

porties

20 minutes

actieve tijd

29 minutes

totale tijd

Begin met koken

Ingrediënten

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)

Instructies

Step 1

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

Step 2

Beat 1/2 cup of shortening and 3/4 cup of REESE’S Creamy Peanut Butter in a large bowl until well blended. Add 1/3 cup of granulated sugar and 1/3 cup packed light brown sugar; beat until fluffy.

Step 3

Add 1 egg, 2 Tbsps of milk and 1 tsp vanilla; beat well. Stir together 1 1/2 cups of flour, 1 tsp baking soda and 1/2 tsp salt; gradually beat into peanut butter mixture.

Step 4

Shape dough into 1-inch balls. Roll in 1/3 cup of granulated sugar; place on ungreased cookie sheet.

Step 5

Bake 8 to 10 minutes or until lightly browned. Immediately press a HERSHEY’S KISSES Milk Chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to a wire rack. Cool completely.

Voedingswaarde

Portiegrootte

1 cookie (19g)

Calorieën

Totale vet

5 g

Verzadigd vet

1.5 g

Onverzadigd vet

Transvet

0 g

Cholesterol

5 mg

Natrium

75 mg

Totale koolhydraten

9 g

Voedingsvezels

1 g

Totale suikers

6 g

Eiwit

2 g