Tuesday, January 18, 2011

Hershey Kiss Cookies - soft

  • 48 Hershey’s Kisses unwrapped
  • 1/2 cup shortening
  • 3/4 cup REESE'S 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
  • Granulated sugar 

  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone liners OR spray well with non-stick spray
  2. Remove foil from the chocolate Kisses.
  3. In a small bowl combine the flour, baking soda and salt with a whisk until well blended; set aside.
  4. In a large bowl beat the shortening and peanut butter with an electric mixer on medium speed until well blended.
  5. Add 1/3 cup sugar and brown sugar and beat until fluffy.
  6. Add egg, milk, and vanilla and beat until well blended.
  7. Gradually beat the flour mixture into the peanut butter mixture with the mixer on low speed, just until combined.
  8. Shape the dough into 1-inch balls.
  9. Roll the balls in granulated sugar.
  10. Place on lined cookie sheets about 2 inches apart.
  11. Bake 8 to 10 minutes or until lightly browned.
  12. Remove from the oven and immediately press a chocolate Kiss into the center of each cookie. (Cookies will crack around the edges.)
  13. Remove the cookies with a spatula to a wire rack to cool completely.

This recipe yields about 4 dozen peanut butter blossom cookies.

Submitted by Shauna Oakes

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