Today I'm going to share a recipe similar to the one that my Mom and I make together. I know that this is not the same recipe she uses as I'm pretty sure her's only has brown sugar (no white sugar) and no milk. However, I like this recipe as the peanut butter cookie is less of a pain (not as crumbly).
Adapted from Hersheys.com
Ingredients
- 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
Directions
- 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. Place in mini muffin pan.
- 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 pan to wire rack. Cool completely.
- I usually place them in the freezer for about 15-20 minutes to harden up the chocolate so that I can stack these cookies! (Thanks for this tip Mom!)
About 4 dozen cookies.
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