- 30
Ingredients
- 70 About 70 (one 11-oz. bag) HERSHEY'S KISSES Brand Milk Chocolates filled with Peanut Butter
- 1/2 cup (1 stick) butter or margarine, softened
- 1/2 cup REESE'S Creamy Peanut Butter
- 1/2 cup granulated sugar
- 2 tablespoons light corn syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- Granulated sugar
Preparation
Step 1
*1*. Remove wrappers from peanut butter filled chocolates.
*2*. Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla; blend well. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well.
*3*. Heat oven to 350°F. Shape dough into 30 (about 1-1/4 inch) balls. Press peanut butter filled chocolate piece into each ball; covering completely with dough. Reshape into balls; roll in granulated sugar. Place on ungreased cookie sheet.
*4*. Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
*5*. Set aside 30 peanut butter filled chocolates. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 1 minute; knead. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. Cut small piece from corner of bag; drizzle melted chocolate over cookies. Before drizzle sets, place peanut butter filled chcoolate in center of each cookie. Allow drizzle to harden.