Peanut Butter Chocolate Kiss Cookies

Every once and a while my boyfriends friends from university come to visit us. They come in an old, beat-up Caravan and generally show up 3 hours later than we expect them. *sigh* Silly boys.

When these boys arrive they are generally quite hungry, and I always have something prepared for them. Tonight’s snack is going to be My Nanny’s Tortilla Dip (recipe to come later), my Double Chocolate Chunk Cookies, and these absolutely beautiful Peanut Butter Chocolate Kiss Cookies. I think that’ll be enough treats for the weekend. I HOPE it will anyway!

I got this recipe from the Comfort of Cooking blog and love it. I’m a huge fan of chocolate and peanut butter (as you may know by now). To begin preheat your oven to 350 degrees, and unwrap your Hershey’s Kisses.

Beat peanut butter and shortening until well mixed, then beat in the two sugars until light.

Add the egg, milk, and vanilla and beat until fluffy.

Whisk the flour, baking soda, and salt together, then add in 3 batches to the peanut butter mixture, beating well between additions.

Roll dough into 1/2 inch balls. Roll in granulated sugar and place on ungreased baking sheets. I love sugar.

Bake for about 7 minutes and remove from oven. Immediately press a Hershey Kiss into the center of each cookie. See that cookie up front? Yeah, I need to press that baby in.

Let cookies cool a minute, then transfer to a wire rack to cool completely. These are so cute.

Peanut Butter Chocolate Kiss Cookies
Makes about 3 dozen cookies

Ingredients
3/4 cup creamy peanut butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Hershey’s Chocolate Kiss’s

Directions
1. Preheat the oven to 350 degrees.
2. Beat peanut butter and shortening until well mixed, then beat in the two sugars until light. Add the egg, milk, and vanilla and beat until fluffy. Whisk the flour, baking soda, and salt together, then add in 3 batches to the peanut butter mixture, beating well between additions.
3. Roll dough into 1/2 inch balls. Roll in granulated sugar and place on ungreased baking sheets. Bake for about 7 minutes and remove from oven.
4. Immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool a minute, then transfer to a wire rack to cool completely.

The cookies will keep for several days at room temperature in an airtight container.