48 Hershey’s Kisses
1/2 cup butter
3/4 cup creamy peanut butter (use a nice natural peanut butter for the best flavor)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375°F.
Remove wrappers from chocolates.
Beat butter and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
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 into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 4 dozen cookies
Notes: don’t roll in sugar, make the balls smaller than you think! The size of a Hershey kiss, they expand a bit. Takes a while for the chocolate to re-harden, leave out uncovered overnight.