0/5
(0 Votes)
Ingredients
- 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 1 cup Creamy or Chunky Peanut Butter
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Granulated sugar, for rolling
Preparation
Step 1
Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in 1/4 cup granulated sugar; place on ungreased cookie sheet, 2 inches apart.
Bake 8 to 10 minutes or until set. Immediately press chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.