Peanut Butter Blossoms

Prep Time: 20 minutes
Yields: 2-4 dozen

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

Heat oven to 375°F. Remove wrappers from chocolates. 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. 

 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

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 plate. (Will crumble if transferred to wire rack). Cool completely.

Nutritional Information per 1 (1 inch) cookie:
Calories: 90

Fat: 6 g

Carbohydrates: 10 g

Dietary Fiber: less than 1 g

Sugars: 6 g

Protein: 2 g

Recipe from: hersheys.com