Peanut butter cookies were never a favorite of mine. Not because I don't like peanut butter, peanut butter goes with jelly and that's the best sandwich you can eat. But, add chocolate to peanut butter and that's a whole different story. That's Reese's Peanut Butter Cups or my favorite 5th Avenue Bars. Now, add a chocolate Hershey Kiss to a peanut butter cookie, well, you've got a fan. I want to thank the cooking genius who realized peanut butter cookies are a little blend, but if you add some chocolate, you have the first cookie taken off the plate. And isn't that what we want as bakers? No cookies left on the plate!
1 cup of peanut butter (I like to use Skippy Chunky Peanut Butter)
1 cup of brown sugar
1 cup of white sugar
1 cup of butter
1/4 cup of milk
2 teaspoons of vanilla
3 1/2 cups of flour
2 teaspoons of baking soda
1 teaspoon salt
1 - 10 ounce bag of Hershey Kisses (unwrapped)
Additional sugar for rolling
1. Cream together peanut butter, brown and white sugars and butter.
2. Blend in the eggs, vanilla and milk. The consistency will get very loose and smooth.
3. Add the flour, baking soda and salt. Mix until thoroughly blended. If the dough is sticky, refrigerate for 1-2 hours.
4. Roll to the size of well rounded tablespoon and then roll in sugar.
5. Bake in a 350 degree oven for 8-10 minutes. The balls will be puffy and slightly golden, make sure they are dry.
6. Remove from oven and place a chocolate kiss firmly into the center of each cookie.
7. Allow for the chocolate to cool and become firm before freezing these cookies.