Peanut Butter: This recipe will work with natural peanut butter and “regular” peanut butter. However, if you use the natural variety and your dough seems a bit too oily, simply add a smidgen ( about a tablespoon) extra of flour to absorb it.
I use a raw sugar for these. However, regular, granulated sugar will also work for the coating.
Keep any leftover cookies in a covered container in the refrigerator. They are best eaten within 2-3 days.
If desired, you can freeze these cookies. Let them cool completely. Then, store in an airtight container/storage bag (freezer safe) in the freezer. They will be good for a couple of months.
Preheat the oven to 375 degrees. Line a flat-rimmed baking sheet with parchment paper or silicone baking mats.
In a mixing bowl, beat the shortening with the peanut butter until fully combined. Add in both sugars, egg, milk, and vanilla, and beat until well combined. Gradually add in the flour, salt, and baking soda, mixing until a dough forms.
Scoop small portions of dough and shape into 1-inch balls. Roll each ball in the coarse sugar to coat, and place them on the prepared baking sheet.
Bake for 8 to 10 minutes or until lightly browned. Immediately after removing from the oven, carefully press a chocolate kiss into the center of each warm cookie (the edges will crack a bit). Let the cookies sit on the hot baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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