Peanut Butter Kiss Cookies

These are one of my all-time favorite cookies, and totally an All-American cookie! Another example of necessity being the mother of invention: in 1956 a woman named Freda Smith ran out of chocolate chips and used a bag of Hershey Kisses to top her cookies! Ta Da! To me, they are actually a Christmas cookie as my Mom would make them every year as a part of her Christmas Cookie repertoire. I need to do a post about my Mom’s Christmas baking because each and every year she went ALL out! Like at any given moment in December there were at least 3-4 desserts on standby!

INGREDIENTS 

• 1/2 cup or 1 stick of butter, softened at room temp

• 1 cup creamy peanut butter

• 1/3 cup granulated sugar

• 1/3 cup brown sugar

• 1 egg

• 2 tablespoons whole milk

• 2 teaspoons vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 18 Hershey’s Kisses (™), unwrapped

• extra granulated sugar (to roll cookies in) ~ 1/2 cup

INSTRUCTIONS

Preheat oven to 375 degrees F.

Cream together butter, peanut butter, granulated sugar, and brown sugar until fluffy.

Add egg, milk, and vanilla; beat well.

In a separate bowl, sift together flour, baking soda, and salt.

Gradually add the flour mixture into the butter mixture and mix until well incorporated.

Roll dough into 1.5 inch balls and roll each ball in the extra granulated sugar until covered.

Place dough balls onto an uncreased cookie sheet. The cookies do not really ‘rise’ or spread out too much so shape the cookie the way you want the finished cookie to look.

Bake for about 8-9 minutes, remove from oven and immediately press Hershey Kiss into the center. The cookie will flatten and crack around the edges.

Place cookies onto a wire rack to cool.

The best time to eat these is about 15 minutes after you’ve put the kiss in the cookie - the cookie itself is still warm and the kiss has melted every-so-slightly. Mmmmmmmmm.