Day Two

Here is day two of my 12 Days of Cookies marathon

So here we have Peanut Butter Blossoms!

I made these for the first time only a few weeks ago.

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(Sometime in my childhood I had the unfortunate luck of eating one that tasted like soap)

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so I'd never wanted to eat another one after that.

Then one day I had half a bag of Hershey's Kisses to get rid of

so I decided to give it a try

...and they were amazing!

The warm, heavenly goodness of melty chocolate wrapped in gooey peanut butter! 

If you are feeling the holiday blues

make a batch of these cookies,

maybe pair it with hot cocoa and a movie,

and you'll be golden

.

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.

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Peanut Butter Blossoms

Ingredients

• 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

Directions

1. 1 Heat oven to 375°F. Remove wrappers from chocolates.
2. 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. 3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. 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.