Peanut Butter Blossoms (Cookie Exchange Quantity)

Peanut Butter Blossoms (Cookie Exchange Quantity)

Prep: 1 hr, 25 min

Total: 1 hr, 25 min

84 Servings

Ingredients

 * 1/2 cup granulated sugar
 * 1 cup packed brown sugar
 * 1 cup creamy peanut butter
 * 1 cup butter or margarine, softened
 * 2 eggs
 * 3 cups all-purpose flour
 * 1 1/2 teaspoons baking soda
 * 1 teaspoon baking powder
 * Additional granulated sugar (about 2 tablespoons)
 * About 7 dozen Hershey's Kisses Brand milk chocolates

Directions

 * 1) Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
 * 2) Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
 * 3) Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

Tips

 * Chocolate-Peanut Butter Blossoms: Increase chocolate candies to 8 1/2 dozen. Melt 1 1/3 cups semisweet chocolate chips; beat in with eggs. After shaping dough into balls, roll in chocolate decorating decors (you’ll need four 1.75-ounce bottles). Bake 8 to 10 minutes or until edges are firm. Makes 8 1/2 dozen cookies.
 * To melt chocolate chips for the cookie variation, microwave in a microwavable bowl uncovered on High 1 to 1 1/2 minutes, stirring halfway through. If necessary, microwave an additional 10 to 20 seconds, stirring until smooth.
 * The chocolate decors for the cookie variation will stick when the consistency of the dough is moist; if dough appears dry, lightly roll balls between hands to press sprinkles in.
 * Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it's too firm, let stand at room temperature for 30 minutes.
 * Cookie sheets should be at least 2 inches smaller than the inside of your oven to allow the heat to circulate around the cookie sheets.