Peanut Butter Blossoms!

Happy Holidays MMS Fans!!

‘Tis the Season to bake cookies!

That’s right! Did you know that every country in the world leaves Santa different kinds of food and drink?? In fact, it’s just the U.S. and Canada that stick to the milk and cookies combo. But, for the sake of math (and because we can’t knock on every door to see what’s waiting for Santa) we’ll assume all 2.2 billion people stick to this classic treat. Santa’s gotta eat something at every door, doesn’t he!

I am super excited to start baking cookies with my minions in the coming week, are you?! Here is a classic, simple and delicious recipe with HERSHEY’S CHOCOLATE to get you started!



  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar

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

~Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

~Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

~Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

OH MY GOODNESS….I don’t know if I can wait until the days before Christmas….I might have to make these TODAY!!


For more information about Hershey’s, please visit us at http://HERSHEYSMILITARY.COM


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