Ingredients
Method
Preparation
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and table salt. Set aside.
- In a large mixer bowl, beat the unsalted butter with a mixer until smooth and creamy.
- Add the granulated sugars (both regular and extra) and cream together until the mixture is light and fluffy.
- Mix in the smooth peanut butter until fully combined.
- Beat in the milk, vanilla extract, and egg until well incorporated.
- Gradually add the flour mixture to the wet ingredients and mix until a stiff dough forms. Chill the dough for 30 to 60 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- Scoop out portions of the dough (about 1-1/4 inch in size) and roll them into balls. Roll each ball in sugar to coat.
- Place them on ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes, until set and lightly browned.
- Immediately press a Hershey's kiss into the center of each cookie after they come out of the oven.
- Allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Ensure butter is at room temperature for better mixing. Chilling the dough helps maintain shape during baking. Store cookies in an airtight container for up to a week.