Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 48 cookies
Ingredients:
- 8 oz. pkg. milk chocolate kisses
- 1/2 cup butter, softened
- 3/4 cup peanut butter
- 1/3 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 2 Tbsp. milk
- 1 tsp. vanilla
- 1-1/3 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- more granulated sugar
Preparation:
Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely.
To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.
Note: the proportions and amounts of ingredients in this recipe are correct. Remember, tsp. stands for teaspoon, NOT tablespoon. That means a measuring teaspoon, not a coffee spoon, or a soup spoon.
