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
1 egg
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.
Picture Perfect Cooking 
Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
Miz Helen
I havn’t made these in years. Thanks for the reminder and for the recipe. Hugs, Marty