Soft and chewy, with a crackly sugar crust and chocolate kiss, these cookies are a must-make during the holidays!
Ingredients
½c.creamy peanut butter
½c.unsalted butter*softened to cool room temperature
½c.granulated sugarplus more for rolling dough balls
½c.firmly packed light brown sugar
1egg
2T.milk
1tsp.pure vanilla extract
1-1/4c.all purpose flour
1tsp.baking soda*
½tsp.kosher salt
60Hershey's®️ Kisses milk chocolatesunwrapped (a 10.8 oz. package contains about 66 Kisses)
Instructions
Preheat oven to 375° F.
In a large bowl, beat peanut butter, butter, granulated sugar, brown sugar, egg, milk, and vanilla with electric mixer on medium speed until well blended. Blend in flour, baking soda, and salt until dough forms.
Shape dough into balls that are just bit more than 1" in diameter. I like to use a small scoop to portion out the dough - mine holds 1 tablespoon of dough. Roll dough balls in granulated sugar and place them on ungreased cookie sheets, about 2" apart.
Bake for 8 minutes, or until edges are light golden brown. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Remove from cookie sheets to cooling rack.
Notes
* For the best, most consistent results with this recipe, I recommend using Land O'Lakes Unsalted Butter. Let it soften to a cool room temperature - it should not be overly soft or melty. Also be sure to use fresh, active baking soda.from Mom's recipe box
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.