Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 25 mins
Servings:
48
Yield:
4 dozen cookies
Ingredients
Directions
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.
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.
Preheat the oven to 350 degrees F (175 degrees C).
Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 ½ inches apart on baking sheets.
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.
Cook’s Note
Refrigerating the dough makes it easier to work with before shaping the balls. This also helps avoid too much cracking when adding kisses.
Prep kisses by unwrapping foils and lining them upright on a plate or cookie sheet for easy transfer to cookie dough.
Baking dough too long before adding kisses can cause kisses to fall out of cookie dough when cooled. Kisses need to bake long enough to adhere to cookie base but not to the point that they lose shape.
Freeze immediately when cooled. I've kept them frozen for up to 2 months, and they taste as fresh as the day they were baked.
Try also caramel-filled kisses or other chocolate candy (add caramel-filled kisses during the last 2 minutes of bake time and increase the cooling time by at least 1 hour).
Nutrition Facts (per serving)
| 216 | Calories |
| 13g | Fat |
| 23g | Carbs |
| 4g | Protein |
