Chocolate Peanut Butter Blossoms *(GOOD)*

By carvalhohm2

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

Details

Adapted from hersheys.com

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.