Must be my maternal instincts kicking in…or just my sweet tooth, but I’ve been in the baking mood recently. After pondering on Twitter if chunky peanut butter would make good cookies and getting a resounding Yes!, I just had to make these cookies–a family favorite. I’m sure it’s a common recipe, but this one came from Mom. Of course Hersey Kisses are the more common choice for these, but white chocolate sounded more tempting.
1 cup butter or shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
4 tbsp milk
2 tsp vanilla
3 ½ cups flour
2 tsp baking soda
1 tsp salt
1 10 oz bag of Hershey kisses
Preheat oven to 375º.
In a mixing bowl, smooth together the shortening, peanut butter, sugars, eggs, milk and vanilla.
In a separate bowl, mix together the flour, baking soda, and salt. Once shortening mixture is smooth, slowly add the flour mixture. Don’t overmix!
Roll mixture into tablespoon sized balls. Roll each ball into a bowl of sugar to coat evenly. Cook for 10-12 minutes. Take out of oven when still soft.
After removing the cookies from the oven, press a Hershey kiss into the center of each cookie before removing cookies from the cookie sheet. Immediately move to cooling rack.
Makes 5-6 dozen
As soon as these came out of the oven, Scott and my brother Nick kept begging for more. I think there were some full tummies after I baked these! The left overs came up to work.
Every weekend, Beth Fish Reads hosts Weekend Cooking. “Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.” Hope you’ll join the fun!