- There are several versions of this cookie. I combined the recipe we have from 1980 with the one on the Hersheys web site. They are just a little different but I like the "old family recipe".
- My Mom always gave us the job of unwrapping all the Hershey's Kisses while she started to mix the dough. (We were always surprised that there was enough candy left for all the cookies - I think she knew better and planned ahead)
- There are many flavors and colors of Hersheys Kisses available. My favorite is the traditional milk chocolate but the caramel filled kisses are really good too! You can also make chocolate-peanut butter cookies or use other candy centers.
- Use the butter flavored Crisco sticks if you can find them.
- This is another one of those "roll the dough into a ball" cookies. It's a good idea to just continue rolling until all the cookies are ready to bake. Bake each batch on a cooled pan. (One in the oven, one cooling off if you make a big batch)
- Don't over-bake. These are better soft. Adjust the baking time if you need to after the first batch.
- You should make a double batch! They disappear very fast, especially when warm.
- Even though these are easy to make they make great looking gifts.
-Heat oven to 375°F. Remove wrappers from chocolates.
1 ¾ cup all purpose flour
1 tsp baking soda
½ tsp salt
-Whisk flour mixture together in a separate bowl and set aside.
½ cup shortening
½ cup peanut butter
1/3 cup granulated sugar (plus a separate ½ cup to roll dough balls into)
½ cup brown sugar
2 Tbs milk
1 tsp vanilla
-Bake 8 minutes or until lightly browned. Remove cookie sheet from oven and immediately press a chocolate into center of each cookie; cookie will crack around edges. Bake 3 mins more. Remove from cookie sheet to wire rack. Cool completely on wire racks. Makes about 4 dozen cookies.