November 29th marked a bit of a debut for myself as a baker and blogger. I hosted a Community Wide Cookie Swap, open to students of my university and residents of my community. A group of 20 people gathered, bringing their great recipes, knowledge of baking, and appetites. During the event, I passed out a card with my blog address, and announced a promise that I would be sharing all of the recipes within the next few weeks.
Here is the next recipe from the Cookie Swap. Another great recipe from Kellie and Kendra. These are absolutely one of my favorites. I have always loved the idea of a peanut butter cookie stuffed with chocolate. Who doesn’t? You can also use miniature Reeses cups in place of the Hershey Kisses for even more peanut butter! Thanks for the great treat Kellie and Kendra!
Peanut Butter Thumbprint Cookies
¾ cup Jif Peanut Butter
½ cup Crisco All-Vegetable Shortening
1-1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1-3/4 cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
1 bag Hershey Kisses
Preheat your oven to 375°F.
Combine Jif peanut butter, Crisco shortening, light brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixture until well blended. Add egg. Beat just until blended.
Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix until just blended. Press into a mini cup baking pan.
Bake 7-8 minutes, or until set and just beginning to brown. Place Hershey Kisses upside down in center of cookies.