- 1 2/3 CUPS ALL PURPOSE FLOUR
- 1 TSP BAKING SODA
- 1/2 TSP SALT
- 1/2 CUP UNSALTED BUTTER @ ROOM TEMP
- 1/2 CUP CREAMY PEANUT BUTTER
- 1/2 CUP GRANULATED SUGAR + BIT EXTRA FOR ROLLING
- 1/2 CUP OF LIGHTLY PACKED BROWN SUGAR
- 1 LARGE EGG
- 1/2 TSP VANILLA EXTRACT
- 2 TBSP MILK
- 40 CHOCOLATE KISSES W FOIL REMOVED
- IN A BOWL SIFT FLOUR, BAKING SODA, SALT
- IN MIXER BEAT BUTTER, PEANUT BUTTER + BOTH SUGARS ON MEDIUM SPEED TILL LIGHT AND FLUFFY FOR 2 - 3 MINS
- THEN ADD EGG + VANILLA AND CONTINUE TO MIX.
- REDUCE MIXER SPEED TO LOW, AND CAREFULLY ALTERNATE ADDING FLOUR MIXTURE AND MILK
- BEAT UNTIL COMBINED.
- COVER AND REFRIGERATE FOR 30 MINS.
- NOW PREHEAT OVEN TO 375°F
- SHAPED CHILLED DOUGH INTO 1 INCH BALLS
- BAKE FOR 12 - 15 MINUTES UNTIL PUFFY AND LIGHTLY CRACKED ON TOP.
- REMOVE FROM OVEN + PRESS CHOCOLATE KISS INTO CENTER OF EACH COOKIE.
- LET COOKIES COOL ON SHEET, THEN TRANSFER TO WIRE RACK
- ENJOY!
