1. 48 Hershey’s Kisses
  2. 1/2 cup butter
  3. 3/4 cup creamy peanut butter
  4. 1/3 cup granulated sugar
  5. 1/3 cup packed light brown sugar
  6. 1 egg
  7. 2 tablespoons milk
  8. 1 teaspoon vanilla extract
  9. 1 1/2 cups all-purpose flour
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon salt
  12. 1/3 cup additional granulated sugar for rolling


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

  2. Beat shortening and peanut butter in large bowl until well blended. Add ⅓ 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.

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