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Commercial RecipeTiny HERSHEY'S MINI KISSES Peanut Butter Blossoms


5 minutes
14 dozen cookies

Everyone's favorite cookies just got a whole lot cuter! The creamy REESE'S Peanut Butter Sauce and deliciously sweet HERSHEY'S MINI KISSES Milk Chocolates make this recipe perfect for any and every occasion. These baby blossoms are a great option for a grazing table or if your guests are on the go.

Ingredients & Directions

Bake Time
5 minutes


  • 3-1⁄2 oz.
  • 6 fl. oz.
    REESE'S Peanut Butter Sauce (Item# 35031)
  • 2-2⁄3 oz.
    granulated sugar
  • 2-2⁄3 oz.
    light brown sugar
  • 1-3⁄4 oz. (1 large)
  • 1-1⁄2 fl. oz.
  • 1 tsp.
    vanilla extract
  • 7-1⁄2 oz.
    all-purpose flour
  • 1⁄2 tsp.
    baking soda
  • 1⁄2 tsp.
  • 2-2⁄3 oz.
    additional granulated sugar for rolling
  • 8 oz.
    HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix together shortening, REESE'S Peanut Butter Sauce, granulated sugar, and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add egg, milk, and vanilla, mixing until fully incorporated. Blend together flour, baking soda and salt. Gradually add to peanut butter mixture, mixing until well blended. Shape 1/2 measuring teaspoons of dough into 1/2-inch balls. Roll in additional granulated sugar, place on prepared sheet pans.


Bake 5 to 6 minutes* or until set. Immediately press one HERSHEY'S MINI KISSES Milk Chocolates into center of each cookie. 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.