My Hershey's Cookie Exchange | STACIE SAYS

Saturday, December 26, 2009

My Hershey's Cookie Exchange

Image credit Pillsbury

I had a wonderful time last Sunday baking up some sweet treats for the Hershey's Cookie Exchange. I couldn't wait to prepare the Quick and Easy Peanut Butter Blossoms. My boys don't eat nuts so this would be a special treat for me!

Every year I bake Cherry Chocolate cookies with chocolate chips in them and they are always delicious. This year, I thought I would put a spin on it and try adding the Hershey's Kisses instead of the chocolate chips. The cookies were a hit just as I thought they would be, and my guests gobbled them up. I'm definitely making more for our annual Christmas party. Can't wait to see how everyone like them.

I couldn't stop eating these so I decided to share this super easy recipe with you!

Quick Peanut Butter Blossoms

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
3 tablespoons sugar
36 Hershey's® Kisses® milk chocolates, unwrapped
DIRECTIONS
1. Heat oven to 375°F. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
2. Bake 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.
High Altitude (3500-6500 ft): In large bowl, stir or knead 1/4 cup all-purpose flour into dough.
High Altitude (3500-6500 ft):
In large bowl, stir or knead 1/4 cup all-purpose flour into dough.


Thanks Hershey's for making this cookie exchange possible for me and my guests.
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