Hershey's Kisses Peanut Butter Blossom Cookies

Please believe me when I tell you that this cookies are awfully delicious. Do yourself a big favour, bookmark and bake this cookie soon!  It is that good.

A cookie made with almost equal parts of peanut butter and fat and kissed by a Hershey chocolate droplet- anyone should be able to pull this off and impress.

For those who have been reading my blog, you will know that I am very selective when it comes to chocolates. I risk sounding like a snob but Hershey is not my chocolate of choice. However, there is something rather pretty and cute about the droplet shape that these kisses come in.  This is a very classic and common recipe which originated from, who else, but Hershey's. My only wish for this recipe is to substitute the milk chocolate with dark chocolate kisses. Hershey's probably produces these in dark chocolates but the supermarket I got these only stock the milk chocolate versions.



For my recipe I also halved the amount of sugar used as I somewhat suspect that coming from Hershey's it could be a little too sweet for my taste. It turned out just fine for me.

Also, if I were to do this again, I would experiment this with butter instead of shortening.

Ok. Less talk more action - Enjoy!

P.S. : If I were smart enough, I should be scheduling this for publish later but I am impatient. I couldn't wait to share.


Recipe (as seen at Hershey's )

48 HERSHEY'S KISSES Brand Milk Chocolates

1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Method :
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter 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 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; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.