Peanut Butter Cookies with Chocolate Kisses

I typically make baked goods I love to eat, but this past Father's Day was an exception. I hate am not a fan of peanut butter cookies, but I wanted to do something special for the DH so I tackled these peanut butter cookies. They received a big thumbs up from those who like this sort of thing.

To begin, unwrap a lot of Hershey's Kisses. I got both the traditional milk chocolate ones, and the newer dark chocolate kisses for a little variety.

Beat the butter, add the sugars and the eggs. Combine well.

The dough is very sticky, so I used my ice-cream scoop to portion out the batter.

The first baking is about eight to 10 minutes.

Remove the sheets from the oven and place a Hershey's kiss atop each cookie. Return to the oven for about two minutes.

Cool on racks and enjoy!

The vintage recipe card is rather unclear, so I've written the method I used below. I made the cookies larger than called for ("small balls") so if you like a better chocolate-to-cookie ratio, you can simply make them smaller. I would refrigerate the dough for about an hour if you have to handle it (i.e., don't use an ice cream scoop) as it is rather sticky.

Cookies with Hershey Kisses (larger portion)

Preheat oven to 375F
Line several baking sheets with parchment or foil.
Unwrap the Hershey's Kisses -- the amount depends on how large your cookies are.

3 1/2 c. flour
2 t. baking soda
1 t. salt
1 c. butter (2 sticks, room temperature)
1 c. peanut butter (I used natural peanut butter)
1 c. white sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla

Combine flour, baking soda, and salt in a small bowl and set aside.
Beat the butter, add the sugars and beat well.
Add the eggs, milk and vanilla and combine.
Add in the peanut butter.
Add the dry ingredients and combine.
Form into balls -- the size of your choice.
Bake for 8 to 10 minutes.
Remove from oven and place one Kiss on each cookie.
Return to oven for about two minutes.