Peanut Butter Blossoms with Reese's Minis
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 87.3
- Total Fat: 5.2 g
- Cholesterol: 3.9 mg
- Sodium: 95.8 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.8 g
View full nutritional breakdown of Peanut Butter Blossoms with Reese's Minis calories by ingredient
Introduction
This is the Hershey's recipe for traditional Peanut Butter Blossoms, but instead of using kisses for the centers, I've substituted Reese's Minis instead to add additional peanut buttery goodness (and actually fewer calories!) This is the Hershey's recipe for traditional Peanut Butter Blossoms, but instead of using kisses for the centers, I've substituted Reese's Minis instead to add additional peanut buttery goodness (and actually fewer calories!)Number of Servings: 48
Ingredients
-
48 Reese's Minis
3/4 cup creamy peanut butter
1/3 cup packed brown sugar
2 TBSP milk (1%)
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup Crisco shortening
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
dusting of add'l granulated sugar
Directions
Heat oven to 350 degrees. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup 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.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. immediately press a Reese's mini into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
If the dough becomes too soft to roll into balls, refrigerate for 5 minutes and then resume rolling.
Serving Size: Makes 4 dozen cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user JESSBRAUN.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. immediately press a Reese's mini into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
If the dough becomes too soft to roll into balls, refrigerate for 5 minutes and then resume rolling.
Serving Size: Makes 4 dozen cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user JESSBRAUN.