Last Christmas, I was looking for a few new sweets to try and I kept seeing this recipe again and again. It looked so good and pretty simple, too, so I decided to add it to my holiday cookie/candy tray. You can’t go wrong with peanut butter and chocolate and this little cookie is no exception. I really liked it and will definitely be making it again!
40 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 375 degrees and prepare a cookie sheet with parchment paper or a silicone mat. 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.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Unwrap the chocolate Kisses while the cookies are baking. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. I had to play around with my camera while I was waiting for the cookies to bake.
Please join me and other wonderful cooks over at Miz Helen’s Country Cottage for Full Plate Thursday.