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Categories:
unsalted butter peanut butter light brown sugar sugar egg vanilla milk flour baking soda salt sugar chocolate Hershey
Viewed: 20 - Published at: 6 years agoIngredients
- 12 cup unsalted butter, room temperature
- 34 cup peanut butter (smooth or crunchy)
- 13 cup light brown sugar
- 13 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 12 cups all-purpose flour
- 1 teaspoon baking soda
- 12 teaspoon salt
- 13 cup granulated sugar
- 48 milk chocolate Hershey chocolate kisses, unwrapped
Method
- Line three baking sheets with parchment paper.
- Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter.
- Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).
- Add the egg and vanilla extract and beat to combine.
- Beat in the milk.
- In a separate bowl whisk together the flour, baking soda, and salt.
- Add to the peanut butter mixture and beat until incorporated.
- Cover and chill the batter for about an hour, or until firm enough to roll into balls.
- Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
- Roll the batter into 1 inch (2.54) round balls.
- Place the granulated white sugar in a shallow bowl and roll each ball in the sugar.
- Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned.
- Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack.
- Cool completely on a wire rack.
- Enjoy!
