Peanut Butter Kiss Cookies {Gluten Free}

The Bear and I were looking through a magazine and saw a version of these lovelies (Hershey's has named them Peanut Butter Blossoms) and we ripped it out to make for the holidays.  We even remembered to buy the Hershey's kisses on our next Target trip. As life would have it the recipe which was secured to the fridge via magnetic letters has gone missing.  I imagine it was from either a dog tail whipping by or some sticky toddler hands rearranging things as they do. 

Regardless, we were determined to taste these and as serendipity would have it there was a recipe directly on the bag of red, silver and green kisses. I have made many a peanut butter cookie but never one as decadent and and rich as these.

Kid Bonus:  While you make the batter, have your bears and birds unwrap kisses under your watchful eye! They told me they only ate one each!  Also, when they come out of the oven the big bears can assist in plopping the kisses on the warm cookies!

So, here is the recipe directly from the bag. I must say, while totally out of character, I followed the recipe measurement for measurement! Yay me!  

3 Swaps I Made: 

Real butter for shortening.

All Natural Creamy Peanut Butter for the Reese's Brand 

Trader Joe's All-Purpose Baking Mix for all-purpose flour

Peanut Butter Kiss Cookies {Gluten Free}

Ingredients

• 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

Directions:

1. 1
   Heat oven to 375°F. Remove wrappers from chocolates. 
2. 2
   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. 
3. 3
   Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 
4. 4
   Bake 8 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 48 cookies.
5. 
   

Eat it and weep.