Peanut Butter Blossoms

Is there anyone out there who can resist the combination of peanut butter and chocolate? There's a reason why they're a classic pair and these cookies are the epitome of why they go hand in hand together. It's no wonder I've been seeing these little guys everywhere on the Internet lately - because they're fan-freaking-tastic! They're also more manageable to eat now that I figured out how to eat them properly. It was a bit of a challenge at first due to the shape of the Hershey's kiss - until I figured out my plan of attack! Take a tiny nibble off the tip of the chocolate and then proceed to chomp from all angles. Either way you eat it, these will definitely be a crowd pleaser and disappear fast! Start your holiday baking off right and make these PBB's.

Peanut Butter Blossoms
Recipe from Hershey's
Makes about 4 dozen

48 Hershey's kisses, unwrapped
1/2 cup shortening
3/4 cup 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 flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375. Remove wrappers from chocolates.

Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup 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 (I used my small cookie scoop from Pampered Chef and got exactly 48 cookies). Roll in sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Run the bottom of a Hershey kiss along warm baking sheet and immediately press a chocolate kiss into the center of each cookie; cookie will crack around edges. They will make a cute "tssss" noise :) Remove from cookie sheet to wire rack. Cool completely.