Tiny Mini Kisses Peanut Blossoms

🥘 Ingredients

• HERSHEY's Mini Kisses
  1 pkg
• REESE's Creamy Peanut Butter
  3/4 c
• all-purpose flour
  1.5 c
• baking soda
  1/2 tsp
• brown sugar
  1/3 c
• egg
  1
• granulated sugar
  1/3 c
• milk
  3 Tbsp
• salt
  1/2 tsp
• vanilla
  1 tsp
• vegetable shortening
  1/2 c

🍳 Cookware

• large bowl
• ungreased cookie sheet
• wire rack

1. 1

   Heat oven to 350°F.
2. 2

   Beat REESE's Creamy Peanut Butter and vegetable shortening in large bowl with mixer until well mixed. Add cup granulated sugar and brown sugar ; beat well. Add egg , milk and vanilla ; beat until fluffy. Stir together all-purpose flour , baking soda and salt ; gradually add to peanut butter mixture, beating until blended. Shape into 1/2-inch balls. Roll in granulated sugar; place on ungreased cookie sheet .

   REESE's Creamy Peanut Butter: 3/4 c, vegetable shortening: 1/2 c, granulated sugar: 1/3 c, brown sugar: 1/3 c, egg: 1, milk: 3 Tbsp, vanilla: 1 tsp, all-purpose flour: 1.5 c, baking soda: 1/2 tsp, salt: 1/2 tsp
3. 3

   Bake 5 to ⏱️ 6 minutes or until set. Immediately press HERSHEY's Mini Kisses into center of each cookie. Transfer cookies to wire rack .

   HERSHEY's Mini Kisses: 1 pkg
4. 4

   Variation: For larger cookies, shape dough into 1-inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake ⏱️ 10 minutes or until set. Immediately place 3 Mini Kisses in center of each cookie, pressing down slightly. Remove from cookie sheet to wire rack. Cool completely.