Hershey's Peanut Butter Blossoms

makes 4 dozen

adapted from Hershey’s

48 Hershey’s Kisses

1/2 cup butter, at room temperature

3/4 cup creamy peanut butter

1/3 cup granulated sugar, plus more for rolling cookies

1/3 brown sugar

1 large egg

2 tablespoons milk

1 teaspoon pure vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Heat oven to 375ºF. Remove the wrappers from 48 HERSHEY’S KISSES Milk Chocolates; set aside.

Beat 1/2 cup shortening and 3/4 cup peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and 1/3 cup packed light brown sugar; beat until fluffy. Add one egg, two tablespoons of milk and one teaspoon of vanilla extract; beat well.

Stir together 1-1/2 cups of flour, one teaspoon of baking soda and 1/2 teaspoon salt, and gradually beat into peanut butter mixture. Shape dough into one-inch balls, roll in granulated sugar and place on ungreased cookie sheet (parchment or silicon liners are okay to use). Bake eight-to-10 minutes or until lightly browned. Immediately press a HERSHEY’S KISSES Milk Chocolate into the center of each cookie (cookie will crack around edges). Cool completely (if you can actually wait that long).