If you don't think a cookie can hug you, think again.
Pure comfort food in cookie form, classic Hershey's® Kisses® Peanut Butter Blossoms are fun to make and even easier to eat. And although you've probably tried them at one point or another, sometimes it's the classic recipes that get overlooked in effort to find the next best thing, and I definitely feel these cookies are worth a bit of cookie love spotlight. Enjoy!
Hershey's® Kisses® Peanut Butter Blossom Cookies
(recipe courtesy Hershey's)
- 48 Hershey's® Kisses® Milk Chocolates, 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
Preheat oven to 375 degrees F for baking.
Using an electric mixer, beat shortening and peanut butter together until creamy. Add 1/3 cup granulated sugar and brown sugar, beating until fluffy. Add egg, milk and vanilla; beat well. In a separate bowl, sift together flour, baking soda and salt; gradually beating dry ingredients into wet mixture until dough forms.
Using your hands, shape dough into 1-inch balls. Roll shaped balls in granulated sugar; turning completely to coat. Place sugared balls of dough onto a cookie sheet lined with parchment paper for easy clean-up.
Bake in a preheated 375 degree F oven for 8 to 10 minutes or until cookies turn a very pale brown. Immediately remove sheet from oven and press a Kisses® Chocolate into the center of each cookie. Carefully remove cookies from cookie sheet to wire rack and allow to cool completely. Store airtight.
Yield: approximately 4 dozen cookies