This Christmas, we’ve wrapped up everyone’s favorite chocolate candy inside soft and chewy peanut butter cookies.
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 SAVE $
1/3 cup coarse white sparkling sugar
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.
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 SAVE $
1/3 cup coarse white sparkling sugar
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.
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