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Commercial RecipeMINI KISSES Peanut Butter Blossoms


0 minutes
8 dozen cookies

There’s a reason why chocolate and peanut butter are BFFs — they’re perfect together. And no one who tries this HERSHEY'S MINI KISSES Peanut Butter Blossoms recipe will ever disagree. Then again, what would you expect from a delicious blend of HERSHEY'S MINI KISSES Milk Chocolates and REESE'S Peanut Butter Sauce?

Ingredients & Directions


  • 7 oz.
  • 12 fl. oz.
    REESE'S Peanut Butter Sauce (Item# 35031)
  • 5-1⁄3 oz.
    granulated sugar
  • 5-1⁄3 oz.
    light brown sugar
  • 3-1⁄2 oz. (2 large)
  • 2 fl. oz.
  • 2 tsp.
    vanilla extract
  • 15 oz.
    all-purpose flour
  • 2 tsp.
    baking soda
  • 1 tsp.
  • 5-1⁄3 oz.
    additional granulated sugar for rolling
  • 1 lb. 2 oz.
    HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)



Heat convection oven to 325°F (standard oven to 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared pans.


Mix shortening, REESE'S Peanut Butter Sauce, granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, milk and vanilla, mixing until fully incorporated. Blend flour, baking soda and salt in large bowl. Gradually add to peanut butter mixture, mixing until well blended. Using #60 scoop, shape dough into 1-inch balls; roll in additional granulated sugar. Place on prepared sheet pans.


Bake 7 to 9 minutes* or until lightly browned. Immediately place 3 HERSHEY'S MINI KISSES Milk Chocolates on top of each cookie, pressing down slightly. Remove from sheet pans to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 3 minutes of baking.