These peanut butter cookies rock. They are puffy and soft and topped with melted Hershey kisses. And they smell heavenly (provided you are a pb fan)! I know usually these cookies (aka peanut blossoms) have a hershey kiss on the top. But I mixed it up and went the melted route. Remember – scoop your flour from your container into your measuring cup, chill the dough at least a couple of hours and preheat your oven for 20 minutes before baking.

• Ingredients
• 1 cup Crisco
• 11/2 cups peanut butter
• 2/3 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 4 tbs milk
• 1 tbs vanilla
• 3 cups flour
• 2 tsp baking soda

Directions – cream Crisco, peanut butter, brown sugar and sugar. Add eggs, milk and vanilla. Fold in dry ingredients. Scoop out quarter cups of dough using a large cookie scoop or ice cream scoop. Chill a couple of hours. Preheat oven to 375 for 20 minutes. Stagger mounds of dough on a cookie sheet lined with nonstick baking liners. Bake ten minutes (light golden patches on top). Don’t overcook or cookies will be dry. Cool completely. Top with melted milk chocolate. Store in covered container