These classic and easy cookies are delicious and make a festive addition to your holiday cookie plate.
Ingredients:
- 1 ½ cups all purpose flour, scooped and leveled to measure
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (1 stick) unsalted butter, softened at room temperature
- ½ cup smooth peanut butter
- ½ cup granulated white sugar, plus more for rolling
- ½ cup light brown sugar
- 1 large egg, room temperature
- 1 tablespoon whole milk, almond or oat milk
- 1 teaspoon vanilla extract
- Non-stick cooking spray or silicone mat on baking sheet
- 5 dozen(11 oz package) Hershey’s Kisses, foil removed
Sift together flour, baking soda and salt into a bowl and set aside. In an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar on medium speed for 2-3 minutes. Add egg, milk and vanilla; beat until well blended. On low speed, gradually add flour mixture, mixing thoroughly. Refrigerate dough for about 1 hour.
Preheat the oven to 375 degrees. Spray a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
Roll cookies in sugar, can use colored sugar for the holidays, and place 2 inches apart on a cookie sheet sprayed with non-stick spray or on a silicone mat. Bake until very light brown and puffed, 6 to 8 minutes. Remove the sheet from the oven and lightly press a candy kiss into the center of each cookie, which may crack slightly. Return to the oven until light golden brown, 2 to 3 minutes. Remove from the oven, cool completely and store in an airtight container.
