What's Trending

Inside-Out Peanut Butter Blossoms

Name: Inside-Out Peanut Butter Blossoms
Prep time: 15 min
Total time: 50 min
Yield: 20
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix; Vegetable oil, water and egg called for on cookie mix pouch; 2 tablespoons Gold Medal™ all-purpose flour; 20 Hershey’s Kisses Brand milk chocolates, unwrapped; 1/3 cup coarse white sparkling sugar

(8)

0 Questions

Save Recipe

Prep 15 min
Total 50 min
Servings 20

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

This Christmas, we’ve wrapped up everyone’s favorite chocolate candy inside soft and chewy peanut butter cookies. It’s our present to fans of this better-together flavor combo, and if that means you, we recommend making a double batch! These cookies are hard to resist—particularly when they’re warm from the oven and still melty at center. And because we just can’t say enough good about these cookies, let us leave you with this final tidbit: They’re actually fun to make—seriously! You roll cookie dough into balls, flatten them, wrap the dough around the chocolate, and reform the cookie ball before rolling it in a sparkling sugar coating. It’s a bit like playing with Play-Doh™, except more delicious, so we recommend enlisting a little helper.

By Betty Crocker Kitchens

Updated Nov 19, 2020

Ingredients

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
2 tablespoons Gold Medal™ all-purpose flour
20 Hershey’s Kisses Brand milk chocolates, unwrapped
1/3 cup coarse white sparkling sugar

Make With

Gold Medal Flour

Steps

1

Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, vegetable oil, water, egg and flour until soft dough forms.
2

Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to form 2 1/2-inch circle. Press 1 milk chocolate into center of each circle, making sure to form dough around chocolate to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets. Discard remaining sugar.
3

Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Tips from the Betty Crocker Kitchens

tip 1
A cookie scoop is an easy way to portion out cookie dough into balls of the same size, which is one of the best ways to ensure cookies bake evenly. Cookie scoop sizes are indicated by number, which indicates the number of scoops per quart of dough. For this recipe, we used a #40 scoop, which holds about 2 tablespoons and would amount to 40 scoops per quart of dough. Standard cookie scoops are #70 or about 1 tablespoon and 70 scoops per quart.
tip 2
For best results, bake one cookie sheet at a time on the middle oven rack.
tip 3
Coarse sparkling sugar can be found in the cake decorating section at most grocery stores. Otherwise, granulated sugar makes a good substitute.

Nutrition

170 Calories, 7g Total Fat, 2g Protein, 25g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Cookie

Calories: 170

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 10mg; 3%

Sodium: 140mg; 6%

Potassium: 20mg; 1%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 0g; 0%

Sugars: 17g

Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Trademarks referred to herein are the properties of their respective owners.