These traditional Christmas cookies are every peanut butter lover’s dream! The soft peanut butter cookie crowned with a chocolatey Hershey’s kiss is pure delight in every bite. When you serve these on your cookie platter there won’t be a crumb left!
Happy Baking!
Ingredients:
¾ cup peanut butter
½ cup shortening
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 ½ cup all-purpose flour
½ teaspoon of baking soda
½ teaspoon salt
Extra granulated sugar for rolling dough in
4-5 Dozen Milk chocolate Hershey’s kisses
Directions:
Preheat oven to 350 degrees
Beat peanut butter and shortening in a large bowl with a hand or stand mixer until well mixed
Add ⅓ cup granulated sugar and brown sugar and mix until combined
Add egg, milk, and vanilla; beat until light and fluffy
In a separate bowl, stir together flour, baking soda, and salt - once mixed gradually add to peanut butter mixture, beating until combined
Roll dough into 1inch - 1 ½ inch balls
Roll dough balls in granulated sugar to coat and place on an ungreased unlined cookie sheet
Bake cookies for 8-10 minutes until just set, immediately after removing them from the oven press a Hershey’s kiss into the center of each cookie.
Remove from cookie sheet and move to a wire cooling rack
Tips and Tricks for this cookie:
Allow them to cool completely before you try to store them otherwise you’ll end up with broken kisses on the top. You can also put them in the refrigerator for about 30 minutes to ensure the chocolate really hardens.
Don’t press the kisses down too hard or you risk breaking the cookie. The bottom of the kisses will melt a bit and glue themselves in.
You can use dark chocolate kisses; however, be sure to practice with them. Because of the different percentage of chocolate they melt more quickly and lose stability easily (image below).
Yields: about 3 dozen cookies
Total cookie count for the season: 529
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