Ingredients
Scale
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- Reynolds® Parchment Paper (for easy cleanup!)
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- ½ cup shortening
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- ½ cup creamy peanut butter
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- 1 cup packed brown sugar
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- 1 teaspoon baking powder
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- ⅛ teaspoon baking soda
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- 1 large egg
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- 1 tablespoon milk
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- 1 teaspoon vanilla extract
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- 1 ½ cups all-purpose flour
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- ¼ cup unsweetened cocoa powder
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- ¼ cup granulated sugar (for rolling)
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- Dark chocolate "kiss" candies (about 36 pieces)
Instructions
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- Preheat the Oven: Set your oven to 350°F and line two cookie sheets with Reynolds® Parchment Paper.
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- Make the Dough: In a large bowl, beat the shortening and peanut butter with an electric mixer on medium-high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda, and beat until combined. Scrape down the sides of the bowl as needed. Beat in the egg, milk, and vanilla until smooth. Gradually mix in the flour and cocoa powder until the dough comes together.
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- Shape the Cookies: Place the granulated sugar in a small bowl. Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball in sugar to coat evenly, then place them 2 inches apart on the prepared cookie sheets.
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- Bake: Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
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- Add the Chocolate: As soon as the cookies come out of the oven, gently press a dark chocolate kiss into the center of each one.
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- Cool: Slide the parchment paper with the cookies onto a wire rack and let them cool completely.
- Prep Time: 15 minutes
- Cook Time: 1- 12 minutes