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Tiny Peanut Butter Chocolate Chip Buttons

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“From Hershey's Easy Baking”
READY IN:
35mins
YIELD:
15 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Beat peanut butter and shortening until well mixed, then beat in the two sugars until light.
  3. Add the egg, milk, and vanilla and beat until fluffy.
  4. Whisk the flour, baking soda, and salt together, then add in 3 batches to the peanut butter mixture, beating well between additions.
  5. Chill the dough for 10 minutes or so before baking.
  6. Using a 1/4 tsp, roll dough into 1/2 inch balls.
  7. Roll in granulated sugar and place on ungreased baking sheets.
  8. Bake 5-6 minutes and remove from oven.
  9. Immediately press a chocolate chip into the center of each cookie.
  10. Let cookies cool a minute, then transfer to a wire rack to cool completely.
  11. Note: the chocolate chip will be warm and gooey for some time, so be careful before stacking them.

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