Prep 15 mins
Cook 11 mins
This recipe goes back years to when my son was small, I can't remember where I got it from but it has remained a favorite! don't substitute the shortening for butter as the cookies will spread too much, and loose their shape making it almost impossible to press a kiss in the middle!
- 1 cup Butter Flavor Crisco (use only shortening NOT butter)
- 1 cup peanut butter (creamy)
- 1 cup firmly packed brown sugar
- 1 cup white sugar
- 2 eggs
- 1⁄4 cup milk
- 2 teaspoons vanilla
- 3 1⁄4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- granulated sugar, for rolling
- 72 -90 milk chocolate kisses, unwrapped
- Set oven to 325 degrees.
- In a large bowl, combine Crisco shortening, peanut butter, brown sugar and 1 cup white sugar; beat at medium speed of an electric mixer until well blended.
- Beat in eggs, milk and vanilla.
- Combine flour, baking soda and salt; mix into creamed mixture at low speed, just until blended (dough will be stiff).
- Form dough into 1-inch balls; roll in granulated sugar.
- Place 2 inches apart on ungreased cookie sheet.
- Bake for 8 minutes; remove from oven, press milk chocolate kiss into the center of each cookie (do this when still warm).
- Return to oven; bake 3 minutes longer.
- Remove to cooling rack.
We have been using this recipe for 30 years. We original found the recipe published in a Favorite Brand Names Cookie cookbook. My recipe states to bake at 375F. We always include these on our Christmas cookie trays.
This is the recipe we always use, and it turns out great! Plus- a one bowl recipe!