Peanut Butter Blossoms
Peanut butter and chocolate is a match made in heaven! And these cookies bring them together perfectly. These might be your new favorite cookie...whip up a batch today!
for rolling cookies
milk chocolate or dark chocolate
Preheat oven to 375°F.
Open the Hershey Kisses and put kisses in the refrigerator. (This is to prevent them from melting too much when you put them on hot cookies).
Mix flour, baking soda, and salt with a whisk and set aside.
In a standing mixer, cream together shortening and peanut butter. Gradually add granulated sugar and brown sugar, creaming well.
Add egg, milk, and vanilla; beat well.
Add the dry ingredients to wet ingredients, mix well.
Prepare baking sheets by using a silicone mat or parchment paper.
Shape and roll cookies into 1 inch balls. Roll in sugar and place on prepared baking sheet.
Bake for 8 minutes. (Cookies will look a little under-baked).
Immediately place a Hershey kiss in the center of each cookie, pressing down gently. The cookie should spread out and crack slightly.
Allow cookies to rest on the baking sheet for 5 minutes before moving cookies to a cooling rack.
Store cookies in an airtight container for up to 5 days.
Freezing cookies: Allow cookies to cool completely. Freeze in an airtight container and eat within 6 months.