There’s no need to beat the butter until fluffy, or make any special adjustments of any kind. The only part that may actually take a moment is unwrapping the Hershey chocolate kisses.
But that’s just fun, isn’t it? And if you “accidentally” unwrap a little more than you needed for the cookies – well, I guess you’re just going to have to eat them. What a shame! In my case I had to make an extra trip to the grocery store because, for some reason, the chocolate kisses mysteriously disappeared before I started baking. I’m pretty sure my second grader had something to do with it!
1/2 cup creamy peanut butter
1/4 cup softened Land O Lakes butter
1/2 cup Domino brown sugar
½ cup Domino white sugar
¼ cup shortening
1 Eggland’s egg
1 1/2 cups Gold Medal flour
3/4 tsp baking soda
1/2 tsp baking powder
3 dozens Hershey’s chocolate kisses
Preheat oven at 375 F.
Blend sugars, peanut butter, butter and egg in a large bowl.
Stir the dry ingredients into the batter.
Mold the dough into 1 inch sized balls, roll them on granulated sugar.
Place the balls on ungreased baking sheet, 2 inches apart from each other. Bake for 12 mins.
Take out the sheet and press the chocolate kisses on the hot cookies immediately. Press lightly so that the cookies won’t break apart.
Let them cool down and serve.
USE RED NEXT PAGE LINK BELOW.
Quick tip: You could try using almond butter instead of peanut butter.