Peanut Butter Blossoms or Kiss Cookies
Why I Love This Recipe
Our guests love these well-known cookies (one of my own favorites) and they are usually the second to run out on party day. They take a little more work than I usually like and are a bit hard to store, but they are popular enough to warrant keeping them on the yearly list.
As I mentioned before, the combination of peanut and chocolate is a big winner for me, so I would probably continue to make these, even if only for myself.
Ingredients You'll Need
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup butter
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for rolling
Directions
Heat oven to 375°F. Remove wrappers from chocolates.
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.
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
