A creamy, chocolate candy "kiss" is sweetly tucked inside these yummy cocoa cookies.

Peanut Butter Blossoms

48 Hershey's Kisses Milk Chocolates
1/2 cup vegetable shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Heat oven to 375°F (190°C).
2. Remove wrappers from chocolates.
3. Beat shortening and peanut butter in large bowl until well blended.
4. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
5. Add egg, milk and vanilla; beat well.
6. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
7. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
8. Bake 8 to 10 minutes or until lightly browned.
9. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack.
10. Cool completely.

Makes 48 cookies.

Nutritional Information Per Serving (1/48 of recipe): Calories: 100; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 75mg; Total Carbohydrate: 9g; Sugars: 3g; Calcium: 0mg

Recipe and photograph provided courtesy of HersheysCookies.com; through ARA Content.