Peanut Butter Blossoms (Cookie Exchange Quantity)

Name: Peanut Butter Blossoms (Cookie Exchange Quantity)
Prep time: 1 h 25 min
Total time: 1 h 25 min
Yield: 84
Ingredients: 1/2 cup granulated sugar; 1 cup packed brown sugar; 1 cup creamy peanut butter; 1 cup butter or margarine, softened; 2 eggs; 3 cups Gold Medal™ all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; Additional granulated sugar (about 2 tablespoons); About 7 dozen Hershey's® Kisses® Brand milk chocolates

1 Hour 25 Minutes Prep1 Hour 25 Minutes Total
84 Servings
100 Calories per Serving

Watch for smiles and plenty of hugs when you pass a tray of favorite chocolate and peanut butter cookies.

Ingredient List

1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
2 eggs
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey's® Kisses® Brand milk chocolates

Preparation

Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

Tips

Chocolate-Peanut Butter Blossoms: Increase chocolate candies to 8 1/2 dozen. Melt 1 1/3 cups semisweet chocolate chips; beat in with eggs. After shaping dough into balls, roll in chocolate decorating decors (you’ll need four 1.75-ounce bottles). Bake 8 to 10 minutes or until edges are firm. Makes 8 1/2 dozen cookies.
To melt chocolate chips for the cookie variation, microwave in a microwavable bowl uncovered on High 1 to 1 1/2 minutes, stirring halfway through. If necessary, microwave an additional 10 to 20 seconds, stirring until smooth.
The chocolate decors for the cookie variation will stick when the consistency of the dough is moist; if dough appears dry, lightly roll balls between hands to press sprinkles in.
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it's too firm, let stand at room temperature for 30 minutes.
Cookie sheets should be at least 2 inches smaller than the inside of your oven to allow the heat to circulate around the cookie sheets.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 5g 8%, Saturated Fat 2 1/2g 12%, Cholesterol 10mg 4%, Sodium 65mg 3%, Potassium 55mg 2%, Total Carbohydrate 11g 4%, Dietary Fiber 0g 0%, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%, Vitamin D 0%, Vitamin E 0%, Thiamin 2%, Riboflavin 2%, Niacin 4%, Vitamin B6 0%, Folic Acid 2%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 4%, Magnesium 2%, Zinc 0%, Selenium 4%, Copper 2%, Manganese 4%

Other Nutrients (Amount per serving)

Calories 100, Calories from Fat 50, Trans Fat 0g, Monounsaturated Fat 2g, Polyunsaturated Fat 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 7g, Protein 2g, Beta-Carotene 0%, Omega-3 20g, Carbohydrate Choice 1, Starch 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1