Hot Cocoa Kisses Topped Peanut Butter Cookies
When it comes to homemade cookies in our house…peanut butter is in our top five of favorites. Often times when I made them I top them with Hershey’s Kisses. If you’re familiar with the Hershey’s Peanut Butter Blossom Cookies Recipe (click link to find it here on our blog), I think you’ll love my new twist on that!
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Earlier this month I was down at Hershey’s Chocolate World and picked up 5 bags of their limited edition Hershey’s Hot Cocoa Kisses. I LOVE LOVE LOVE those kisses! They’re a tad softer than your traditional ones and have a slight marshmallow flavoring inside. Oh my gosh, they’re so good! I seriously have a hard time keeping my hands out of the candy dish!
I decided to try them out in their traditional cookies recipe and it was a huge winner with the family. Seriously, I’ve made 2 batches of them this month which quickly disappeared! I’m going to put the regular recipe for all of you down below. Instead of using the “called for” traditional Hershey’s Kisses, replace them with the limited-edition Hot Cocoa flavored ones. I also want to add that I’ve used this same recipe and used other flavored kisses with it too. The Cherry Cordial flavored ones add a nice fruity flavor too! Play around and find which ones work best for you!
Hershey’s Peanut Butter Blossom Cookies Recipe
48 Hershey’s Kisses Milk Chocolate (I used Hershey’s Hot Cocoa Kisses)
1/2 cup shortening
3/4 cup Reese’s Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 medium egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
additional granulated sugar
Preheat oven to 375 degrees F. Unwrap 48 Hershey’s Milk Chocolate Kisses and place them in a small bowl; set aside.
In a large mixing bowl cream together the shortening and creamy peanut butter. Beat in the granulated sugar and brown sugar until creamy. Blend in the egg, milk and vanilla extract until all ingredients are combined.
In a large mixing bowl sift together the all-purpose flour, baking soda and salt. Gradually add the flour mixture into the creamed mixture, beating after each addition until all ingredients are combined together.
Form the cookie dough into 1? diameter balls. Roll each ball into a little bit of the additional granulated sugar. Place the balls onto an ungreased baking sheet and bake in a preheated 375 degree F oven for 8-10 minutes or until done. Remove from oven and immediately place one unwrapped Hershey’s Milk Chocolate Kiss on top. Let cookies sit on the sheet for an additional minute or two and then transfer to a wire rack for cooling. Once cool, store them in an airtight container.
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