Peanut Butter Blossoms

Watch for smiles and plenty of hugs when you pass a tray of favorite chocolate and peanut butter cookies.

Makes 7 dozen cookies

1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
2 eggs
3 cups Gold Medal all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey 's Kisses milk chocolates

1. Heat oven to 375 degrees F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

High Altitude (3500-6500 ft) Increase flour to 3 1/4 cups.

Nutrition Information: 1 Serving: Calories 100 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 65mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 7g); Protein 2g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1

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

Hershey's and Kisses trademarks and associated trade dress are registered trademarks of The Hershey Company.

Variation:
Chocolate-Peanut Butter Blossoms: Increase chocolate candies to 8 1/2 dozen. Melt 1 1/3 cups semisweet chocolate chips; beat in with eggs. After shaping dough into balls, roll in chocolate decorating decors (you'll need four 1.75-ounce bottles). Bake 8 to 10 minutes or until edges are firm. Makes 8 1/2 dozen cookies.

Success:
To melt chocolate chips for the cookie variation, microwave in a microwavable bowl uncovered on High 1 to 1 1/2 minutes, stirring halfway through. If necessary, microwave an additional 10 to 20 seconds, stirring until smooth.

Success:
The chocolate decors for the cookie variation will stick when the consistency of the dough is moist; if dough appears dry, lightly roll balls between hands to press sprinkles in.

Did You Know:
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it's too firm, let stand at room temperature for 30 minutes.

Success:
Cookie sheets should be at least 2 inches smaller than the inside of your oven to allow the heat to circulate around the cookie sheets.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved