Description
Easy peanut butter cookies topped with a Hershey’s chocolate kiss, so tasty!
Scale
Ingredients
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup shortening
- 1/2 cup peanut butter
- 3 tablespoons brown sugar
- 2 tablespoons sugar
- 1 egg
- 1 tablespoon of milk
- 1/2 teaspoon vanilla
- 20 unwrapped Hershey’s kisses
- extra sugar for dusting cookies
- extra oil, cooking spray or parchment paper for cookie sheets
Instructions
- Preheat oven to 375 degrees, grease a cookie sheet or two or line with parchment paper or cookie sheet liner
- In bowl, mix dry ingredients, flour, baking soda, salt
- In separate bowl (I use my electric mixer due to batter thickness), add shortening, peanut butter, sugar and brown sugar. Cream until mixed well.
- Add egg and mix until incorporated
- Add milk and vanilla and mix until an even batter
- Slowly add dry ingredients and mix
- Scrape down sides and bottom and mix anything remaining
- Separate dough in half, then each half into half and then separate those quarters into 5 equal balls of dough for 20 cookies total
- Balls should be about one inch to 1.5 inch and roughly equal in size
- Roll the cookies into nice smooth balls and then roll in the dusting sugar
- Now you have two options. Press a Hershey’s kiss into each ball like I did above and bake, knowing that the chocolate may bubble and the tip may darken but they are ooey gooey yummy. They do a bit better on bottom rack.
- Or make the prettier version where you add the Hershey kiss afterwards, it’s totally up to you. If you add afterwards do it right after cookies are pulled from the oven.
- Bake cookies for 10 minutes and pull as they crack but before they brown. Peanut butter cookies are extremely easy to overcook
- Let cool a couple minutes before taking off the cookie sheet
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: Peanut Butter Hershey Kiss Cookies