I’ve been making this recipe since I was ten years old! It’s an old favorite and perfect for this time of year. I mean, how can you go wrong with peanut butter and chocolate? I love to eat them right after they come out of the oven, when the chocolate is still warm and gooey.

I hope you enjoy them as much as we do. I originally found the recipe in Sunset Cookies.

1/3 cup solid vegetable shortening

1/3 cup peanut butter

½ cup granulated sugar

½ cup firmly packed brown sugar

1 egg

1 teaspoon vanilla

1 1/3 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

¼  cup granulated sugar

2 ½ to 3 dozen chocolate candy kisses

Beat shortening, peanut butter, the ½ cup granulated sugar, and brown sugar until creamy; beat in egg and vanilla.

In another bowl, stir together flour, baking soda, and salt; gradually add to shortening mixture, blending thoroughly.

Place the other ¼ cup granulated sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls 2 inches apart on greased baking sheets. Do NOT press the balls with a fork creating a criss-cross design like you do with regular peanut butter cookies.

Bake in a 350 degree oven for 7-8 minutes; meanwhile, unwrap chocolate kisses. The kids love doing this part! We always lose a few hershey kisses in the process. Remove cookies from oven and quickly top each with a kiss, pressing down until cookie cracks a little around edges. Return to oven and bake for 2 -3 minutes or until cookies are lightly browned and firm to the touch. Transfer to racks and let cool completely.

Store airtight.

Makes about two dozen cookies.