I remember every year at Christmas time, we would drive from Reno, NV to Lodi, CA to visit. I’d spend miles and miles in the car dreaming about these cookies, and of course, like arriving at any Grandmother’s house, as soon as I’d walk through the door, my Grandfather’s handmade tray would be waiting for me, filled with them, just sitting there waiting for me.
She always made a spread of dozens of different kinds of cookies and bars for everyone to nibble on while there for the holidays, but by far, the most on the tray were the Peanut Butter KISS cookies.
- 48 HERSHEY’S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup 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
- 1/3 cup additional granulated sugar for rolling
Heat oven to 375°F. Remove wrappers from chocolates.
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.
Shape dough into 1-inch balls. Roll in granulated sugar, if desired; place on ungreased cookie sheet.
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. Makes about 48 cookies.