Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside.
- Step 3: In a large mixing bowl, combine the shortening, brown sugar, and granulated sugar. Using an electric mixer, beat until light and fluffy.
- Step 4: Add the smooth peanut butter, milk, vanilla extract, and egg to the creamed mixture. Beat until well combined.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Step 6: Using a cookie scoop or your hands, form the dough into 1-inch balls. Roll each ball in granulated sugar to coat.
- Step 7: Place the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 8-10 minutes.
- Step 8: Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Allow to cool slightly before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 3 months, separating layers with parchment paper.
- For a crunchier texture, feel free to use crunchy peanut butter instead of smooth.