Peanut Butter Blossoms

You know those peanut butter blossom cookies that EVERYONE makes during the holidays? The nice peanut-buttery-sugary cookies with a Hershey's kiss plopped in the middle that everyone loves? My sister and I use to make those all the time with my mom when we were younger. And when I said we made them, I 100% mean that my mom made the cookies while we goofed around, ate the kisses, and then, the only part we actually helped with, placed 1 Hershey's kiss in the middle of the warm cookies. We were great sous chefs, even back then.
Surprisingly, I'm not a huge fan of the chocolate/peanut butter combo. Of course I'll eat it, with no problem. And I completely understand why people love peanut butter with chocolate, but I'm just not one of them. I do enjoy these cookies however. Maybe it's nostalgia, maybe it's the simplicity, I don't know, and I'm not going to worry about it.

I'm also not a fan of the Hershey's kiss sticking out of it. The chocolate should be better distributed amongst the peanut butter. So that's what I did. A simple change made these cookies easier to eat, tastier, and easier to stack. I also used chunky peanut butter in these cookies for texture. I like texture.
For a ridiculously easy and scrumptious cookie, follow the recipe bellow. Enjoy!

Peanut Butter Blossoms
Printable Recipe
by Kacey's Kitchen, adapted from Hershey's

• 48 Hershey's Kisses
• 1/2 cup shortening
• 3/4 cup chunky peanut butter
• 1/3 cup granulated sugar, plus extra for rolling
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tbsp milk
• 1 tsp vanilla extract (pure of course)
• 1-1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended.
   
3. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
   
4. Add egg, milk and vanilla; beat well. Add flour, baking soda and salt, beating until combined.
   
5. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet, pressing down slightly.
6. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.
   
7. In a heavy duty Ziploc bag, put Hershey's kisses in the bottom corner. Seal bag half way, microwave on medium power 10 seconds at a time until melted.
8. Snip a very tiny piece off corner of bag and drizzle over cookies.