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
- ½ cups peanut butter: 1 piece
- shortening: 1 cup
- white sugar: 0.66667 cup
- brown sugar: 0.66667 cup
- milk: 0.25 cup
- eggs: 2 piece
- vanilla extract: 2 tsp
- flour: 3 cups
- baking soda: 2 tsp
- salt: 1 tsp
- white sugar: 0.25 cup (or as needed)
- bags milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped: 2 piece (12 ounce)
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
