A few years ago I made these cookies a part of my regular Christmas cookie repertoire. I tend to undercook these cookies in order to get a softer result.
Normally I make these cookies small by using mini kisses (they come in a bag, conveniently already unwrapped) and creamy peanut butter. But since I had an overabundance of both regular sized Hershey’s kisses and crunchy peanut butter, I opted for minor substitutions this time around.
Also I ran out of Hershey’s Kisses while I was making these so I substituted mini Reese’s Peanut Butter Cups: P.H.E.N.O.M.E.N.A.L.
ingredients.
- 48 HERSHEY’S KISSES Milk Chocolates
- ½ c. shortening
- ½ c. butter, room temperature
- 1 ½ c. peanut butter
- ⅔ c. granulated sugar
- ⅔ c. packed light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- Granulated sugar
directions.
- Heat oven to 375°F. Remove wrappers from chocolates.
- Beat shortening and peanut butter in large bowl until well blended. Add 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.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 4 to 6 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.
Recipe rating:
Food Snob 