The only advice I would give you for these is after you make
the dough, bake a single cookie and see how it turns out. If it is too flat
then add more flour then bake another single cookie. Do this with one cookie at
a time until you get it right before making a whole sheet of cookies. They tend
to be way too flat at first. Also, I omit the 2 tablespoons of milk to further
prevent the cookies from flattening. Lastly, when you press the Hershey kiss
onto the cookie let it sit for a few minutes to melt a little then go back
through and press down on the kiss again to create the ring around the kiss.
Recipe found on hersheys.com
Ingredients
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar
Steps
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk
and vanilla; beat well. Stir together flour, baking soda and salt; gradually
beat into peanut butter mixture.
3.
Shape dough into 1-inch balls. Roll in
granulated sugar; place on ungreased cookie sheet.
4.
Bake 8 to 10 minutes or until lightly
browned. Immediately press a chocolate into center of each cookie; cookie will
crack around edges. Remove from cookie sheet to wire rack. Cool completely.