The Great Cookie Experiment- Peanut Butter Kisses
Peanut Butter Kisses, Peanut Butter Blossoms, it doesn’t matter how you title it, it’s a classic cookie- peanut butter with a Hershey’s Kiss pressed into the center. Everyone has one of these recipes. Over Christmas, Hersheys had a Cookie Exchange Contest. If you won, you got a pack that contained everything you needed to host your own cookie exchange party- including Hersheys very own cookie recipes and ingredients to make them. All you needed to do was host the party, then get pictures and blog about the event. I thought it would be perfect for The Great Cookie experiment- testing out official Hersheys recipes and seeing how they turned out! Except I didn’t win. I DID get some consolation recipe cards, and lo and behold, this recipe was one of them. Because, like I said before, it’s a classic.
Being a classic recipe, you would think that I wouldn’t mess it up, but I did. Kind of. The recipe calls for shortening or margarine. I really prefer cooking with butter, and I figured that if it listed margarine as an option, then butter would probably be okay too. I should have stuck to shortening or margarine. The texture of a cookie changes when you change the fat you use. They tasted exactly like they were supposed to, but I thought the cookies spread a bit more on the pan than I wanted them to. I want the cookie to stay puffier so that it looks cute with the Hersheys kiss in the middle. Overall, this is a minor picky aesthetic thing. (Editors note: Fat type always makes a huge difference in cookies. If you like the buttery flavor, you can combine part butter and part shortening to get better poof, or use the butter and then bake the cookies in muffin tins to force the shape to be more cuplike.) Make the cookies. Everyone wants you to, because if it’s not part of your next cookie buffet, people WILL miss it.
Peanut Butter Kisses
1 pkg Hersheys Kisses
1 ¾ cup flour
½ tsp salt
1 tsp baking soda
½ cup brown sugar
½ cup white sugar
½ cup shortening or margarine- not butter
½ cup peanut butter
2 Tbl milk
1 tsp vanilla
Cream sugars, shortening and peanut butter. Add egg, milk, vanilla, and beat well. Add flour, salt and baking soda. Roll into balls, then roll into sugar. Bake at 350 for 10-12 minutes. Take out and press a Kiss in the center while the cookie is still hot. Let cool.