Chewy Caramel Kiss Peanut Butter Cookies

Preheat oven to 350ºF. Line a baking sheet with a Silpat or spray with nonstick cooking spray. Set aside.

In a large bowl, whip butter, peanut butter, sugar and brown sugar together until light and fluffy. Stir in vanilla and eggs. Scrape sides and mix again. Slowly incorporate all dry ingredients until combined. Stir in chopped Hershey’s caramel kisses. Scoop by the teaspoonful onto prepared baking sheet. Bake 8-9 minutes or until the edges are barely golden and the middle looks like it’s not quite done. (You may have the urge to keep them in longer—don’t! Unless you want crunchier cookies, in which case you should then leave them in a minute or two more. But I like mine chewy so I pull them out sooner.) Cool on baking sheet 5 minutes before transferring to a cooling rack. Store in airtight containers.

Recipe notes: If you want to make the cross hatch pattern like you’d see on regular peanut butter cookies, be my guest. I tried on some of them but didn’t want to squish the kisses and get caramel everywhere. And, speaking of caramel, try to have most of your Hershey kisses closer to the top than the bottom because they will ooze on your baking sheet and become crunchy. If you don’t mind the crunch then this is no big deal. I, however, despise the crunch. So do what your little heart desires!