Peanut Butter Blossoms










48 Hershey's Kisses
3/4 cup Smooth Peanut Butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
Extra granulated sugar

1. Heat oven to 375 degrees.  Remove wrappers from chocolates
2. Beat peanut butter and shortening with electric mixer on medium speed in large bowl until well blended.  Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1 inch balls.  Roll in additional granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned.  Immediately press a chocolate into center of each cookie; cookies will crack around edges.  Remove to wire racks and cool completely.

Tips/Tricks/Notes

I absolutely LOVE these cookies - I warn, they are very addictive if you like peanut butter!

My only notes to make about these cookies is the same as I did with the macaroons:
Once you have added the kisses to the cookies, the kisses start to melt.  Be VERY careful when moving the cookies off the cookie sheet as the kisses will deform.  Also note, I kept these cookies in the fridge, but they are definitely better if eaten at room temperature due to the kiss getting very hard if the cookies are eaten directly from the fridge.

The picture seen above is an actual picture I took of my completed cookies, it is not taken from the internet or played with in anyway.