can (14 oz.) sweetened condensed milk (not evaporated milk)
cup REESE'S Creamy Peanut Butter
cups all-purpose baking mix
teaspoon vanilla extract
About ¼ cup sugar
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3 Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container.
Makes about 48 cookies.
CHEWY CHOCOLATE PEANUT BUTTER BLOSSOMS: Add 1/4 cup HERSHEY'S SPECIAL DARK Cocoa to baking mix; proceed as above.