Peanut Butter Cup Blossom Cookies

By srumbel

from hersheys.com

Ingredients

• 1/2 cup shortening
• 1 cup REESE'S Creamy Peanut Butter
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg(s)
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• granulated sugaror Decorator's sugar
• 1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups

Preparation

Step 1

1 Heat oven to 350°F. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture.
2 Shape dough into 1-inch balls. Roll in decorator's sugar; place on ungreased cookie sheet.
3 Bake 8 to 10 minutes or until set. Cool 3 minutes; press 1 to 2 mini peanut butter cups into center of each cookie. Cookies may crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies