There is nothing like these cookies, the mix of peanut butter and chocolate is delicious. Every so often I make a batch of these and have to give at least half away or I’ll eat them all rapidly. I’ve been baking these since I was little kid and they, like Toll House Chocolate Chip Cookies, taste like childhood to me. The smell of them baking smells like warm summer afternoons back when summer meant months of freedom, grass stained knees and tracing fluffy clouds in the sky.
xo – TKW
Hershey Kiss Cookies
April 6, 2017
Ingredients
- 1/2 Cup Butter
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Creamy Peanut Butter
- 1 Egg
- 2 Tbsp Milk
- 1 tsp Vanilla
- 2 Cup Flour (If You Want Them Chewier, Decrease By 1/4 Cup)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 Cut Sugar For Rolling
- Un-Wrapped Hershey Kisses, 1 Per Cookie
Instructions
- Pre-heat oven to 375 degrees
- Using a stand mixer, cream together butter, both sugars, and peanut butter
- Add egg, milk and vanilla, mix well
- Combine flour, baking soda and salt in a small bowl
- Add flour mixture to the butter slowly with the mixer on low
- Refrigerate dough in bowl for 30 minutes
- Unwrap the kisses while dough is chilling
- Form into 1 inch balls and roll them in sugar, place them 2 inches apart on the cookie sheet, they don't spread much
- Bake for 9-10 minutes or until they are golden
- When you take them out of the oven, press a kiss into the top of each cookie then transfer to a cooling rack
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