Description
This started as my mother’s recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!
Ingredients
- 1 ½ cups peanut butter
- 1 cup shortening
- ⅔ cup white sugar
- ⅔ cup brown sugar
- ¼ cup milk
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ cup white sugar, or as needed
- 2 (12 ounce) bags milk chocolate candy kisses (such as Hershey’s Kisses®), unwrapped
Instructions
- Beat peanut butter
- shortening
- 2/3 cup white sugar
- brown sugar
- milk
- eggs
- and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
- Sift flour
- baking soda
- and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled
- about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls
- roll balls in sugar
- and place 1 1/2 inches apart on baking sheets.
- Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form
- another 2 to 3 minutes. Cool on wire racks until chocolate hardens
- at least 3 hours.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 4 hrs 25 mins
Servings: 48