⅓cupadditional granulated sugar for rolling
Preheat oven to 375°F.
In a mixing bowl with the beater attachments, cream the shortening and peanut butter until well blended.
Add ⅓ cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
In a separate bowl, stir together flour, baking soda and salt; gradually add the dry ingredients into the peanut butter mixture.
Using a small cookie scoop, portion out the peanut butter dough and shape dough into 1-inch balls.
Roll the peanut butter balls in granulated sugar.
Place the cookie dough balls on an un-greased cookie sheet, a cookie sheet line with parchment paper OR a sil pat matt.
Bake at 375 for 8-10 minutes or until slightly brown.
Immediately press an unwrapped Hershey's chocolate kiss into center of each cookie.
As soon as all the kisses have been pressed into the peanut butter cookie, immediately remove from cookie sheet to wire rack.
Unwrap the foil from the kisses while the cookies are baking. Don't wait until they come out of the oven. The cookies will firm up too fast.
Cracks are expected when the kiss is pressed into the cookie.
Using a cookie scoop to portion out the dough will help keep the cookies uniform.
If the chocolate kiss get glossy, that is fine. It is just the residual heat from the cookie. It will set back up.
Eat one cookie warm. You are welcome.
Can kiss cookies be frozen?One of the things I love about this recipe for Hershey's kiss cookies is that they freeze and thaw beautifully! Store them in single layers with parchment or wax paper between them and freeze in a freezer safe container for up to a month.Do you unwrap the Hershey's kisses before placing them on the peanut butter cookie?Funny story. When I was a kid I made the peanut butter blossom cookies WITHOUT unwrapping the foil from the kisses. I was 8 so I was still learning so we will call this a teachable moment. Yes, you DO need to unwrap the foil from the kisses before placing them on the cookie.