Peanut Butter Blossom Cookies

By MeanJean

Ingredients

• •48 HERSHEY'S KISSES Brand Milk Chocolates
• •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

Details

Servings 48
Adapted from hersheys.com

Preparation

Step 1

1. Remove wrappers from chocolates.

2. Heat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 minutes or until lightly browned. Press chocolate piece into center of each cookie; cookie will crack around edges. Return to oven for 1-2 minutes. Cool 2 minutes. Remove cookies from sheet to wire rack. Cool completely. 48 cookies.