Ingredients
- 36 Hershey’s Kisses
- 1/2 cup butter
- 3/4 cup creamy peanut butter
- 1/3 cup white sugar
- 1/3 cup light brown sugar, packed
- 1 egg
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- additional sugar for rolling dough
- Preheat oven to 375 degrees.
- Unwrap Hershey’s Kisses and set aside.
- In my KitchenAid, cream together butter and peanut butter until smooth and well combined. Add sugar and mix until light and fluffy, about 3 minutes.
- Add egg, milk and vanilla and mix until fully incorporated.
- In a separate bowl, combine flour, baking soda and salt.
- Gradually add flour mixture to peanut butter mixture until all ingredients are well mixed and dough has formed.
- Roll dough by tablespoonfuls into balls, Roll dough balls in extra sugar to coat.
- Place sugar coated dough balls onto a baking sheet, at least 2 inches apart.
- Bake for 8-10 minutes, or until cookies are slightly puffy and the bottoms are lightly golden brown.
- Immediately after removing baking sheets from oven, press one Hershey’s Kiss into the center of each cookie, pressing down lightly to create a crackled top.
- Remove cookies to a wire rack to cool completely.