INGREDIENTS
3/4 c. creamy peanut butter
1/2 c. butter, softened
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
3 T. milk
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. salt
granulated sugar for coating cookie balls
Hershey kisses, unwrapped
3/4 c. creamy peanut butter
1/2 c. butter, softened
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
3 T. milk
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. salt
granulated sugar for coating cookie balls
Hershey kisses, unwrapped
DIRECTIONS
Heat oven to 350 degrees. Beat peanut butter and butter in a large bowl with a mixer until well combined. Add 1/3 c. granulated sugar and brown sugar; beat well. Add egg, milk and vanilla and mix until fluffy. In a separate bowl stir together flour, baking soda and salt and then gradually add to peanut butter mixture; beating until blended. Shape into 1/2 inch balls. Roll in granulated sugar and place on an un greased cookie sheet.
Heat oven to 350 degrees. Beat peanut butter and butter in a large bowl with a mixer until well combined. Add 1/3 c. granulated sugar and brown sugar; beat well. Add egg, milk and vanilla and mix until fluffy. In a separate bowl stir together flour, baking soda and salt and then gradually add to peanut butter mixture; beating until blended. Shape into 1/2 inch balls. Roll in granulated sugar and place on an un greased cookie sheet.
Bake 5-6 minutes until cookies are set. Immediately press kiss into center of each cookie. Return to the oven for 1 minute. Remove cookies to a wire rack to cool.
*There are many varieties of Hershey's kisses. Some may require a trip to the refrigerator after baking to get the chocolate to re harden.
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