Peanut Butter Blossoms

Instructions

1. 1

   Preheat the oven to 375°F (190°C). In a stand mixer, beat together ½ cup shortening and ½ cup creamy peanut butter until smooth and well combined.

2. 2

   Add ½ cup granulated sugar and ½ cup packed brown sugar to the mixture and beat until fluffy, about 2 minutes. Then, beat in 1 large egg, 2 tablespoons whole milk, and 1 teaspoon vanilla extract until fully combined.

3. 3

   In a separate bowl, mix together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually mix the dry ingredients into the wet mixture on low speed until a dough forms.

4. 4

   Roll the dough into 1-inch balls and then roll each ball in ¼ cup granulated sugar until fully coated. Place the balls 2 inches apart on ungreased baking sheets.

5. 5

   Bake in the preheated oven for 10–12 minutes until the edges are set and the tops look slightly underdone; they will firm up as they cool.

6. 6

   Remove the cookies from the oven and immediately press a Hershey's Kiss firmly into the center of each cookie, pushing down until the cookie cracks slightly around the edges. Allow to cool completely on the pan before transferring to a wire rack.