Peanut Butter Kissed Peanut Blossoms

Ingredients:

  • 48 HERSHEY'S KISSES Brand Milk Chocolates filled with Peanut Butter

  • 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

 

Directions:

1. Remove wrappers from peanut butter filled chocolates; place in freezer overnight.

2. Heat oven to 375°F. 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 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Cool 3 to 4 minutes. Press frozen peanut butter filled chocolate piece into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. 48 cookies.