Peanut Butter Blossoms

By KodiakDavis

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
• 1/3 cup additional granulated sugar for rolling (optional)

Preparation

Step 1

Heat oven to 375°F.
Remove wrappers from chocolates.
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.
Shape dough into 1-inch balls.
Roll in granulated sugar, if desired.
Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack.
Cool completely.