Peanut butter cookies topped with a Hershey’s Kiss. Pure bliss! The original milk chocolate kisses are traditional, but you can use any one of the many flavors of Hershey’s Kisses and hugs (or mix them up!). You can’t go wrong with the combination of peanut butter and chocolate.
Ingredients
1 (8-ounce) bag Hershey’s Kisses
1 large egg
1/2 cup solid vegetable shortening
2 tablespoons milk
3/4 cup peanut butter
1 teaspoon vanilla
1/3 cup granulated sugar
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/3 cup packed light brown sugar
1/2 teaspoon salt
additional granulated sugar (regular is fine, but you can use colored sugars)
Directions
- Pre-heat oven to 375F. Remove candy wrappers and line a baking sheet with parchment paper. In large bowl, beat shortening and peanut butter until well blended. Add the 1/3 cup of granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in the additional granulated sugar; place on prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Remove from oven and immediately place kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.
Notes
- Adapted from the original recipe by Freda F. Smith of Gibsonburg, Ohio, who was a runner-up in the 1957 Grand National Pillsbury Bake-Off. These cookies have since become a national treasure in the US. Read the full story here.