Hershey Kiss Cookies
Festive Hershey Kiss Cookies are sweet and loaded with peanut butter flavor. They are the perfect for the holiday season!
Servings 48
Ingredients
- 48 pieces Hershey’s Kisses Milk Chocolates unwrapped
- ½ cup shortening
- ¾ cup peanut butter creamy
- ⅔ cup granulated sugar divided
- ⅓ cup light brown sugar packed
- 1 egg large
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Heat oven to 375°F. Remove the wrappers from Hershey’s Kisses chocolates.
- In a medium bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl, beat together the shortening and peanut butter until blended. Add 1/3 cup of granulated sugar and the brown sugar; beat until fluffy. Add the egg, milk and vanilla; beat well. Gradually beat in the dry ingredients.
- Shape dough into 1-inch balls. Roll in the remaining ⅓ cup granulated sugar, then place on an ungreased cookie sheet.
- Bake cookies 8 to 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie. The cookie will crack around the edges.
- Immediately (and gently) remove from the cookie sheet and onto a wire rack. Cool completely. Cooling will take some time (at least one hour) as the Hershey's Kisses will be very soft.
Notes
Unwrap first: Unwrap all the Kisses before the cookies go in the oven so you can press them in right away.
Press while hot: Press a Kiss into each cookie as soon as they come out. The edges will crack, and that’s how they should look.
Let them cool: The chocolate stays soft for at least an hour, so let them cool completely before stacking.
Storage: Keep the cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1 | Calories: 98kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 5mg | Sodium: 70mg | Fiber: 0.4g | Sugar: 7g