Peanut Butter Cookies Topped with Hershey’s Kisses
Twice a month I like to make a batch of homemade cookies for my family to enjoy. I will rotate my recipes so that they never get bored. When it comes to baking and using chocolate in my cookie recipes I’m all about using Hershey’s chocolate candies and products.
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For several years I’ve been making the Hershey’s Peanut Butter Blossom Cookies. They’re a soft & chew peanut butter cookie that’s topped with a delicious Hershey’s Milk Chocolate Kiss. Matter of fact…Hershey’s has a lot of different flavored Kisses out in the marketplace and most of those will work with this recipe too! My husband really likes when I use the Cherry Flavored Hershey’s Kisses in this recipe too.
Recipe is courtesy of Hershey’s and is often found printed on the back of the bag of milk chocolate kisses. Will make approx. 4 dozen.
Hershey’s Peanut Butter Blossom Cookies Recipe
48 Hershey’s Kisses Milk Chocolate
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 inch 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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