Carolyn’s Kiss Cookies

Ingredients

• 1 bag (about 12 Oz. Bag) Hershey’s Kisses (I Use Milk Chocolate)
• 1-½ cup All-purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 1 stick Butter, Softened
• ¾ cups Peanut Butter
• ⅓ cups Granulated Sugar, Plus Extra For Rolling Cookies
• ⅓ cups Light Brown Sugar
• 1 whole Egg
• 3 Tablespoons Milk
• 1 teaspoon Vanilla Extract

Preparation Instructions

(In the tradition of all things heavenly, here is a recipe my mother-in-law always used to make around this time of year.)

Preheat oven to 350°F.

Remove wrappers from chocolates. Set aside.

Sift together the flour, baking soda and salt; set aside. Meanwhile, in a large bowl, cream together butter and peanut butter until well blended. Add the granulated sugar and brown sugar and beat until fluffy. Next add egg, milk and vanilla; beat well. Finally, blend in the flour mixture.

Shape dough into 1-inch balls. Roll in granulated sugar and place on ungreased cookie sheet.

Bake for 8 to 10 minutes or until lightly browned. Then remove from the oven and immediately press a chocolate Kiss into the center of each cookie. Remove from the cookie sheet and place on a wire rack to cool.

Cool completely.