This year I decided to give baked goods as a gift. On Sunday I spent mostly all day making chocolate chip cookies and peanut butter blossoms – if you love chocolate and peanut butter, this is the cookie for you. This is one of my husband’s favorite cookie. In the past, every Christmas his sweet grandmother (we miss you Granny M) would make him a batch of these cookies. For the past few years I’ve tried making them but something never turns out right with the dough. The cookies get too hard or they don’t have enough of a peanut butter taste.
I finally found the right recipe and they turned out beautifully. The cookies were soft and delicious the next day. Hooray!
Thanks to BrownEyedBaker for sharing this recipe.
Yield: 4 dozen cookies
48 Hershey Kisses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
3/4 cup peanut butter (use creamy)
1/3 cup white sugar
1/3 cup brown sugar
2 tablespoon milk
1 teaspoon vanilla
1. Set oven to 375 degrees. Unwrap Hershey’s Kisses.
2. In a medium bowl, combine flour, baking soda, and salt. Set aside.
3. In a large bowl, beat shortening and peanut butter until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla. Beat until well blended.
4. Gradually add flour mixture to peanut butter mix. Stir after each addition until well blended.
5. Shape dough into 1-inch balls and roll in sugar in a small bowl. Place on cookie sheet about 2-inches apart.
6. Bake for 8-10 minutes. Once out of the oven, immediately press a kiss into the center of each cookie and remove cookies to a wire rack. Cool completely.