Mini Hershey’s Kisses Peanut Butter Blossoms
Print This Recipe
For the past decade or so, my friends have hosted a low key new year’s eve party at their house, and each year I bring dessert. (Actually, when you have a baking blog everyone knows you’ll bring dessert, but that’s a whole other story.) Because there are people in different rooms of the house, I tend to make desserts that can be eaten in a bite or two, so guests aren’t awkwardly holding a glass of wine while balancing a plate with a fork.
I’ve been wanting to use these mini (like the size of a large chocolate chip…that tiny!) Hershey’s kisses since I found them at the store, and I figured New Year’s Eve was the perfect night for a mini dessert. I don’t think I realized how mini the cookies really would be until I started measuring out the 1/2 teaspoon scoops of dough. One at a time. Then rolling each in sugar. For what seemed like forever.
But the repetitiveness during the preparation was well worth it. These cookies are tiny (about the size of a quarter), soft, and have the perfect chocolate to peanut butter ratio. Not only were they a perfect bite, everyone got a little kiss at midnight. (And my coworkers got the dozens of leftovers.)
Ingredients
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Hershey’s Mini Kisses
Preparation
Heat oven to 350°F. Beat shortening and peanut butter with mixer in large bowl until well mixed. Add 1/3 cup granulated sugar and brown sugar; beat well. Add egg, milk and vanilla; beat until fluffy.
Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until blended. 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 chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 14 dozen cookies.
Recipe from Hershey’s.
Comments
