Everyone has either baked or eaten these cookies before. I have made different versions over the years with different peanut butters and this is my absolute favorite combination. I usually avoid shortening, but in this application it makes for the crunchiest version of the cookie, so I splurge. I include these cookies in my
Christmas cookie tins, but also make them other times in the year since the kids love them.
You can top with Reese mini chocolate cups or just take a fork and make two impressions to flatten them out. The Hershey kiss is the classic topping, but makes it more difficult to stack them and freeze, so I sometimes modify the topping. I double this recipe, at a minimum. You will only get about 3 or 4 dozen cookies if you follow the below directions.
Ingredients
½ cup shortening
½ cup peanut butter (I use Skippy with Honey or Skippy chunky)
Secret: I have tried all types of peanut butter and none work as well. Unfortunately, the natural peanut butter that separates just does not work at all!
½ cup sugar
½ cup brown sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Sugar for coating the cookies (about 3/4 cup)
9 oz. package of Hershey Kisses if using (unwrap and put in the refrigerator until ready to add to the cookies)
Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and shortening in a mixing bowl until smooth. Add granulated and brown sugar and beat until combined (scraping down bowl as needed). Add milk, vanilla and eggs; beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Ready for the oven
Scoop off dough by the tablespoon; roll into balls in your hands using your palms (much like making meat balls). Place granulated sugar into a shallow bowl or cake tin; roll balls in sugar, coating completely. Place 2 inches apart on a baking sheet covered with parchment paper.
Bake until cookies are golden brown on the bottom (11 – 14 minutes). Remove from oven and immediately press in the kisses or cups. Let cool on the sheet for a couple of minutes then put onto a wire rack to cool completely.