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Jacobs Hershy Peanut Butter Cookies

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Serves 48 | Prep Time 12 | Cook Time 8-10

Why I Love This Recipe

I got this recipe a few years ago for Christmas because we always do Christmas cooking. We made it the first batch it came out burnt, then we made another batch and it came out perfect. We made again the next year and all of them came out perfect. The cookies are soft with nice kinda melted Hershey kisses they were so good. I can’t wait to make it again this year and next year because it is so good. But to physical changes and chemical changes and here they are. The chemical change would be like the first time when we burnt the cookies. The physical change would be when we mixed the ingredients together. That is the back story to making our delicious cookies

Submitted by: "Jacob A"

Ingredients You'll Need

48 Hershey kisses brand milk chocolates (Homogeneous Mixture)
½ cup of shortening (Homogeneous Mixture)
¾ cup reeses creamy peanut butter (Homogeneous Mixture)
⅓ cup of granulated sugar (Heterogeneous Mixture)
⅓ cup of packed light brown sugar (Homogeneous Mixture)
1 egg (Heterogeneous Mixture)
2 tablespoon of milk (Homogeneous Mixture)
1 teaspoon vanilla extract (Homogeneous Mixture)
1-½ cups of all purpose flour (Homogeneous Mixture)
1 teaspoon of baking soda (Pure Substance)
½ teaspoon salt (Pure Substance)


1. Heat oven to 375°F. Remove wrappers from chocolates. (Chemical Change)

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. ( Physical Change)

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. (Physical Change)

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