Foodie Friday – Fifth old recipe

I associate Hershey’s Kisses with the holidays because my mom would always keep a little Santa Claus dish full of them around Christmastime. Considering how little candy my brother and I were allowed to eat growing up this was a major treat. I remember sneaking chocolate candies from Santa’s sleigh all December. It was fantastic. But sometimes those Hershey’s Kisses had a higher calling. My Girl Scout troop had a Mother/Daughter tea every year and my mom and I always made peanut butter blossoms to put on the dessert buffet. For such a simple recipe these cookies are incredibly good. I made a batch last weekend for two reasons – 1) I had a bag of seasonal Hershey’s Kisses in the cabinet, and 2) I needed something to take my mind off how badly Florida was losing to Alabama. I didn’t take nearly as many of these yummy peanut butter and chocolate cookies to work as usual because I ate so many of them myself. This means I had quite a few of my co-workers complain that they didn’t get one. I’ll have to make another batch soon to satisfy their appetite for holiday treats. I’m not complaining!

About 60 Hershey’s Kisses (one 12 oz bag will suffice)
1 can (14 oz) sweetened condensed milk
3/4 c peanut butter (I used chunky)
2 cups all-purpose biscuit baking mix (I used Bisquick)
1 tsp vanilla extract
1/4 c granulated sugar

Unwrap the Hershey’s Kisses. Put the granulated sugar in a small bowl. In a large bowl, beat the sweetened condensed milk and peanut butter until smooth. Add the baking mix and vanilla and blend well. (I started this step with my hand mixer, but finished it with my hands. The dough just gets too thick for the mixer after a while and it’s easier to incorporate all of the dry ingredients using your hands.) Shape the dough into 1-in balls, roll in the granulated sugar, and place 2 in apart on a cookie sheet lined with aluminum foil and coated in cooking spray. Bake at 375 deg F for 6 to 8 minutes (7 minutes works well for me). (The original recipe said “until very lightly browned, but the cookies don’t really brown at all. I cooked my first batch for 10 minutes and they were burned on the bottom so that’s definitely too long.) Remove from the oven and immediately press a Hershey’s Kiss in to the center of each ball. Move the cookies to a wire rack to cool completely. Enjoy!

Based on Hershey’s Chewy Peanut Butter Blossoms.

Note: Edited on 12/23/16 to update number of Hershey Kisses needed and to fix the broken recipe link.