This is another cookie my grandmother and I used to make together and has always been a big hit with the family. The recipe comes right off of the bag for the Hershey Kisses and they’re really simple to make which is nice if you’re like me and trying to finish up your holiday baking! This makes 4 dozen cookies.
Preheat the oven to 375 degrees, line baking sheets with Silpats and unwrap 48 milk chocolate Hershey Kisses and set aside. Cream 1/2 cup shortening and 3/4 cup peanut butter in the bowl of an electric mixer over medium speed until well blended. Add in 1/3 cup granulated sugar and 1/3 cup packed light brown sugar and beat until light and fluffy. Add in 1 large egg, 1 tsp pure vanilla extract and 2 tbsp milk. In a separate bowl, whisk together 1 1/2 cup all-purpose flour, 1 tsp baking soda and 1/2 tsp salt. Turn the mixer speed to low and slowly add in the four mixture until just incorporated.
Place some granulate sugar on a small plate and scoop out 1 tbsp sized pieces of the dough. Roll the dough into a ball and drop it in the sugar, rolling to coat. Put 12 balls of dough to a baking sheet and bake until slightly brown, 8-10 minutes. Immediately press 1 hershey kiss into each cookie (the edges of the cookie will crack) and let cool a few minutes on the baking sheet. Transfer to wire rack and let cool completely.