Peanut Butter Kisses
December 19th, 2006
To add another cookie recipe to my collection on this website:
The Peanut Butter Kiss cookie — you know the one - the classic peanut butter cookie with a special treat - a Hershey kiss - planted right in the middle of it.
How do you eat yours? I like to nibble all the cookie from around the chocolate, and then, in the final bite, pop that Kiss into my mouth and savor it as it melts. My kids, at least the little ones, have always quickly sucked the chocolate part of first, then ate the peanut butter cookie part at their leisure, usually making a nice mess before they were finished.
Nowadays, there are different kinds of Hershy Kisses, so you can get a little creative with the flavor. Here’s the recipe, a classic, but still worth making:
Hershey Kiss Cookies
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
1/2 c. shortening
1/2 c. smooth peanut butter
1/2 c. white sugar
1/2 c. brown sugar
1 egg
2 T. milk
1 t. vanilla
extra sugar for rolling
Hershey Kisses
First, get your kids to unwrap the Hershey Kisses. This is not difficult at all because they are sure to jam a few in their mouths while you are not looking. Then sift together the first three ingredients - flour, baking soda, salt - in a large bowl.
Next, cream the shortening and peanut butter with the sugars. It’s a little easier if you soften the shortening a little bit in the microwave. Don’t melt it completely, just zap it a few seconds so it’s softer.
Then add the egg to the sugar/shortening mixture and beat it in. Add the milk and vanilla to this.
Stir in the dry mixture. Roll the dough into small balls and roll in the extra sugar. I like to use a shallow bowl, like a pasta bowl, so I can put a few in at a time and toss them around.
Place them on an ungreased cookie sheet and put into a 350 degree oven for about 8 minutes. Remove, press a Kiss into the center of each, and return to the oven for 3 more minutes.
Entry Filed under: Cookies, Desserts, Holidays, Recipes, Supper
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