My Cart 0 Items$0.00

Shop-By-Recipe-Desserts-Chocolate-Blossoms

Courtesy of The Hershey Company Print | Email

Prep Time: 20 min.
Total Time: 40- 45 min.
Serves: 48


Ingredients

  • 1/2 cup shortening
  • 1 cup Reese's Creamy Peanut Butter
  • 1/2 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup Hershey's Special Dark Cocoa or Hershey's Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup decorator's sugar or granulated sugar for rolling
  • 1-1/3 cups Reese's Peanut Butter Cup Minis (8-ounce package)
Shop Ingredients

Directions

  1. Heat oven to 350°F. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture.
  2. Shape dough into 1-inch balls. Roll in decorator's sugar; place on ungreased cookie sheet.
  3. Bake 8 to 10 minutes or until set. Cool 3 minutes; press 1 to 2 mini peanut butter cups into center of each cookie. Cookies may crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

 

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

 
Create Account or Sign In

To start shopping, we need

a little more info.