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Prep 1hr25min
Total1hr25min
Servings84
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Ingredients
1
cup granulated sugar
1
cup packed brown sugar
1
cup creamy peanut butter
1
cup butter, softened
2
eggs
3
cups Gold Medal™ 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
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Steps
1
Heat oven to 375°F. In large bowl, beat 1 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.
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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.
Make things special! If you’re the host of an exchange, invest in some fun packaging for your beautiful baked goods. Browse the aisles of a craft supply place for small lidded boxes, tins, food-safe tissue, and fun ribbons or baker’s twine. Set up a wrapping station so guests can create gifts for family and friends, making the most of the variety of cookies at hand.
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.
Try a new twist on this classic cookie: stir in 1-1/3 cups melted and slightly cooled semisweet chocolate chips in with the sugar mixture. Roll the shaped dough in chocolate decorating decors for chocolate peanut butter blossoms!
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