---
comments: true
tags:
  - holiday
  - cookie
---
# :chocolate_bar: Tiny Mini Kisses Peanut Blossoms

![Tiny Mini Kisses Peanut Blossoms](../assets/images/tiny-mini-kisses-peanut-blossoms.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 14 dozen cookies | 16 minutes |

## :salt: Ingredients

- :peanuts: 0.75 cup REESE's Creamy Peanut Butter
- :carrot: 0.5 cup vegetable shortening
- :candy: 0.33 cup granulated sugar
- :maple_leaf: 0.33 cup brown sugar
- :egg: 1 egg
- :glass_of_milk: 3 Tbsp milk
- :icecream: 1 tsp vanilla
- :ear_of_rice: 1.5 cups all-purpose flour
- :rice: 0.5 tsp baking soda
- :salt: 0.5 tsp salt
- :chocolate_bar: 1 pkg HERSHEY's Mini Kisses

## :cooking: Cookware

- 1 large bowl
- 1 ungreased cookie sheet
- 1 wire rack

## :pencil: Instructions

### Step 1

Heat oven to 350°F.

### Step 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.

### Step 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.

### 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.

## :link: Source

- Favorite Brand Name: Gifts From the Christmas Kitchen