| Prep Time | 15 minutes |
| Cook Time | 8 minutes |
| Servings |
dozen
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Ingredients
- 1 cup shortening (butter or margarine), softened
- 1 cup white granulated sugar
- 1 cup peanut butter, creamy
- 1 cup light brown sugar
- 4 tablespoon milk
- 2 teaspoon baking soda
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 2 eggs, beaten
- 3 1/2 cup white all purpose flour
- 1 pkg caramel chocolate kisses
Ingredients
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Instructions
- Start by adding the shortening, sugar, egg, vanilla extract, milk and peanut butter to a counter top mixer. Mix on low.
- Next add the baking soda, salt, and flour. Mix on low to medium speed.
- When fully mixed. Add spoonfuls of batter onto a baking sheet. Allow a few inches of space between the dough balls... they will spread out during baking.
- Bake at 350 degrees for about 8 minutes. Allow them to cool on the pan for a minute or two. Transfer the peanut butter cookies to a cooling rack. Immediately put a chocolate kiss in the middle of the cookie. Apply gentle pressure.
- Allow to cool completely before storing. These cookies freeze well.
Recipe Notes
In this batch I used the caramel chocolate kisses. I have used the almond, regular kisses and swirl kisses. They all taste great with the peanut butter cookie. 
**This recipe is from my Grandmother's recipe files.
This post is participating in Wonderful Wednesday @ Ducks'n a Row
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