Ingredients Jump to Instructions ↓

  1. About 48 HERSHEY'S KISSES Brand Milk Chocolates

  2. 1 can (14 oz.) sweetened condensed milk (not evaporated milk)

  3. 3/4 cup REESE'S Creamy Peanut Butter

  4. 2 cups all-purpose biscuit baking mix

  5. 1 teaspoon vanilla extract

  6. About 1/4 cup sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Remove wrappers from chocolates.

  2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

  3. Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container. About 48 cookies.

  4. Variation:

  5. CHEWY CHOCOLATE PEANUT BUTTER BLOSSOMS: Add 1/4 cup HERSHEY'S SPECIAL DARK Cocoa to baking mix; proceed as above.


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