A classic recipe with a slight re-work of the name to make it work for K week! We thought Hershey's Kiss cookies would be more appealing than Kale or Ketchup. There is always Kiwi, but you never know if the ones you pick will be sweet and juicy or downright sour.
I used the recipe off the back of the Kiss package, substituting butter for the shortening. They're a little crumbly, but oh so delicious. I love how the kisses look firm, but when you bite into them they're soft and creamy and a perfect complement to the peanut butter cookie.
Recipe (adapted from the Hershey's Kiss bag)
1/2 c. (1 stick) butter, softened
3/4 c. creamy peanut butter
1/3 c. packed brown sugar
1/3 c. white sugar
1 egg
2 T. milk
1 t. vanilla
1-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
Granulated sugar, for rolling
48 Hershey's Kisses, unwrapped
Preheat oven to 375°.
In a mixing bowl, cream butter and peanut butter together. Add sugars and beat until light and fluffy.
Add in egg, milk and vanilla and combine well.
In a separate bowl, mix together flour, baking soda, and salt. Add to creamed mixture and beat until thoroughly combined.
Roll dough into 1-inch balls, roll in sugar, and place on ungreased cookie sheets. Bake for 8-10 minutes, until lightly browned.
Immediately upon removing from oven, place an unwrapped Kiss in the center of each cookie and press gently.
Remove from cookie sheet to a wire rack. Cool completely. Or eat while warm. I won't tell.
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