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.
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