Peanut Butter Blossom Cookies with Caramel Kisses

So I've never made Peanut Butter Blossom cookies before, but I decided that they would ship well overseas.  Not wanting to make the usual, I decided to substitute Caramel filled kisses for the regular solid kisses.  I'll be honest, these were not my best cookies.  I didn't realize that they were done when the timer went off because they honestly didn't turn brown and they barely cracked.  So as a warning, just take them out when the timer goes off.  Mine were still very good, but not as moist as I had hoped.  I would like to try these one time with peanut butter filled kisses, yummm!  My cookies were delicious though and the caramel was a nice touch!

Peanut Butter Blossom Cookies with Caramel Kisses

48 HERSHEY'S KISSES Brand Milk Chocolates Caramel Filled

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoonbaking soda

1/2 teaspoon salt

Heat oven to 375°F. Remove wrappers from chocolates.     
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
 Shape dough into 1-inch balls, place on ungreased cookie sheet.    Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.

Recipe from  Peanut Butter Blossoms