You know what’s great about classic recipes? Everyone loves them!!! They bring back memories of family, childhood, and baking cookies for Santa. My friend Kelly made a classic recipe for the 2012 Cookie Exchange: Peanut Butter Kiss Cookies!! They were definitely enjoyed by all!
Recipe: Peanut Butter Kiss Cookies
- 48 unwrapped Hershey’s Kisses
- 3/4 cup creamy peanut butter
- 1/3 cup packed light brown sugar
- 2 tablespoons milk
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Additional granulated sugar for sprinkling
- Preheat oven to 375°.
- Beat the shortening and the peanut butter in a bowl until well-blended.
- Add in the brown sugar and granulated sugar and mix on medium speed for about 3 minutes until fluffy.
- Next, add in the egg, milk, and vanilla. Mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly add the flour/baking soda/salt mixture to the rest of the ingredients. Mix until well blended.
- Shape your dough into 1-inch balls.
- Roll the balls in the extra granulated sugar to cover the outside.
- Place your balls onto a cooke sheet and bake for about 8 to 10 minutes.
- Immediately upon removing your cookies from the oven, press a chocolate Hershey’s kiss into the center of each cookie. (The edges will crackle a bit)
- Let the cookies cool on the cookie sheet for a couple minutes, and then transfer to a wire rack to completely cool.
Kelly’s recipe used shortening instead of butter. I’ve never baked with shortening before, but her cookies tasted good! I usually use butter in my recipes. What do you prefer to bake with? Does it depend on the recipe you do? Or can you substitute it in any recipe?
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