COOKIE SCOOP SIZES RECIPES

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

INSIDE-OUT PEANUT BUTTER BLOSSOMS RECIPE - BETTYCROCK…

Inside-Out Peanut Butter Blossoms Recipe - BettyCrock… image

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.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 20

Number Of Ingredients 5

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 170 , CarbohydrateContent 25 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 140 mg, SugarContent 17 g, TransFatContent 0 g

INSIDE-OUT PEANUT BUTTER BLOSSOMS RECIPE - BETTYCROCK…

Inside-Out Peanut Butter Blossoms Recipe - BettyCrock… image

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.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 20

Number Of Ingredients 5

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

Steps:

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.
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.
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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