Happy Friday (and National Peanut Butter Lovers Day)! Do you have any big plans lined up this weekend? I’m meeting some friends for dinner tonight and since the early whispers of spring are starting to appear, I’ll spend lots of time outside wandering around two of my favorite NYC spots – the Flower District and Union Square Farmers Market to load up on fresh produce. Last night, I went to an event at Patina Rentals in Brooklyn. Here’s a peek from the festivities, and I’ll share all the details tomorrow, but I couldn’t have imagined a sweeter way to lead into the weekend. And sweets are on the brain today because it’s National Peanut Butter Lovers Day! (And no, I didn’t make this “holiday” up.) In honor of this decadent day, I’m sharing one of my favorite recipes and earliest memories from baking with my mom… Hershey Kiss Cookies (a.k.a. Peanut Butter Blossoms.) They make a perfect treat if you’re looking to whip up something delicious over the weekend or an excuse to celebrate PB Lovers Day!
HERSHEY KISS COOKIES
- 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
Heat oven to 375°F. Remove wrappers from chocolates.
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.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 9 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.
Makes about 4 dozen cookies.
*Images by Katie.
*Recipe from Hershey’s Kitchens.