Please believe me when I tell you that this cookies are awfully delicious. Do yourself a big favour, bookmark and bake this cookie soon! It is that good.
A cookie made with almost equal parts of peanut butter and fat and kissed by a Hershey chocolate droplet- anyone should be able to pull this off and impress.
For those who have been reading my blog, you will know that I am very selective when it comes to chocolates. I risk sounding like a snob but Hershey is not my chocolate of choice. However, there is something rather pretty and cute about the droplet shape that these kisses come in. This is a very classic and common recipe which originated from, who else, but Hershey’s. My only wish for this recipe is to substitute the milk chocolate with dark chocolate kisses. Hershey’s probably produces these in dark chocolates but the supermarket I got these only stock the milk chocolate versions.
For my recipe I also halved the amount of sugar used as I somewhat suspect that coming from Hershey’s it could be a little too sweet for my taste. It turned out just fine for me.
Also, if I were to do this again, I would experiment this with butter instead of shortening.
Ok. Less talk more action – Enjoy!
P.S. : If I were smart enough, I should be scheduling this for publish later but I am impatient. I couldn’t wait to share.
Recipe (as seen at Hershey’s )
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE’S 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
Granulated sugar
Method :
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. 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.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. 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 cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
{ 39 comments… read them below or add one }
This looks simply heaven!! I must try this..
Love your blog btw.. Love the donna hays cupcake..:)
Shirley, I believe I have baked this before while I was still residing in California. Hershey's chocolate is so easily accessible then and I loved dropping them in cookies! And yes, totally second the idea of baking this delicious cookies. ;D Yum!
I'm not a big fan of peanut butter cookies but those big kisses on top look divine!!
These have been favorites at our home for the holidays for years..
But you made them look divine and I love your description.I eat a tbsp of peanut butter every morning..
Shirley,
I have the book and I bookmarked it some time ago but haven't got down to making it. Now that I've seen what lovely little temptations you have churned out, makes me want to make them too.
Shirley, these cookies look so so cute and inviting! since you strongly recommend this, I am going to try it after my trip
peanut butter chocolate cookies! absolute favourite!
Peanut butter, chocolate…how could they be not delicious!!
I'm not a big fan of Hershey's chocs too, a bit too sweet for my liking. I'm surprised they didn't melt much when u pressed them into the hot cookie
Oh! This is super cute! Combination of peanut & chocolate …. sounds yummy!
@Wendy- that's why I chose to reduce sugar in the cookie. Would be better to use dark chocolates. I gave all the cookies to my neighbour's little girl. She slurped when she saw the cookies:D.
These are so delicious! And cute too
How very cute!
They look so adorable Shirley!
Yea, that cookie is a fave in America! A hot pick to bake during the holiday season (Thanksgiving and X'mas). Peanut butter and choc make the #1 combo in the States! Yumm!
There is no pairing better than peanut butter and chocolate…even if it's Hershey's! These look fantastic.
Hi Shirley,
Your cookies look so classy!! I like peanut butter cookies and this classy cookies really tempting!!
Hey, have you tried using butter instead of shortening? (: Am tempted to try baking this, but am lazy to go get shortening
@about eclecticPOP- Not yet. My next experiment would be to try with butter
I'm with you on Hersheys-not a huge fan except for their cinnamon chips which are delicious! Gorgeous looking cookies Shirley!
Why would you schedule it for later?? THese look so good! I'm not sure if we can get hershey's kisses here…..I think they're really expensive though! I've always loved the shape too and these cookies look so cute! and delicious too =)
This looks great. Also good to know if butter can be used.
Lovely peanut butter blossoms!
Oh yum! Those cookies look so pretty!
Nah, you are not a snob. Hershey is also not my chocolate of choice. Hmmm, let me check if they have dark choc versions over here.
Lovely little cookies, these are going to be good with the peanut butter hershey's, I just hope they make it to the cookies.
Yumm. These look delicious! I've made something similar with rolos. The chocolate holds its shape and the caramel melts inside…wonder if that would go well with the peanut butter!?
Thanks for immediately sharing with us the yummy recipe, I immediate bookmarked straightaway.
These look incredibly moreish and absolutely perfect as gifts for the slew of upcoming Christmas parties!
So cute! TBH, I only like Hershey's cookies and cream.
So very very pretty =)
yesh, i shall do myself that favour and bake these soon!
These are always my favorite cookies- remind me of being a kid!
What adorable treats. I made something similar as a kid. That rack is a beauty. I was thinking about buying it but shipping from Australia is ridiculous through DH.
i forgot to roll in sugar for the second part!
I was wondering why only 1/3 sugar in one of your steps. booo!
Eclecticpop, no worries! I don't coat mine with sugar too- I don't have a sweet tooth…:)
Hi, I tried making it by using butter and all caster sugar instead of light brown. Hmm…the base cracked very badly open when putting the drop and can't even hold properly and it's soft. i wonder if it's the butter that caused this..
Hi AK. I have tried to make this once with butter. It came out more brittle than the recipe with shortening but it is not as bad as what you are experiencing. When this is fresh out of the oven, it is still soft hence, the need to be gentle when you push in the chocolate. Alternatively, I suggest that you bake it a little longer so that it becomes a little firmer. The texture of the butter cookie felt more crumbly and lighter. The shortening version was more crispy. Hope this helps.
Thanks.. yes, i did what u have said and tried to bake a little longer for the second tray when the 1st tray seem NG but result still not good. i think i beat the butter & sugar for too long time as found the dough is abit oily.. Thanks anyway…