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Prep Time60min
Total60min
Servings36
Ingredients10
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Ingredients
1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup creamy peanut butter
1/2
cup butter, softened
1
egg
1 1/2
cups Gold Medal™ All Purpose Flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
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Instructions
Step
1
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Step
2
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Step
3
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
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Use a cookie scoop to keep your dough balls all the same size. Cookies bake best when they are uniform in size and shape.
If you are planning on baking these for a Christmas-cookie marathon, take a look at our Tips for Holiday Power Baking for help making your baking day a fun and family-favorite tradition.
Make these cookies gluten free with this easy-to-make recipe for Gluten-Free Peanut Butter Blossoms that have the same taste and texture as the classic recipe!
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Nutrition Facts
Serving Size:1 Cookie
Calories
115
Calories from Fat
55
Total Fat
6g
Saturated Fat
3g
Cholesterol
15mg
Sodium
75mg
Total Carbohydrate
14g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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