Peanut Butter Cookies with
Hershey's Kisses

Here's what you need:

• 1 C of All Purpose Flour, dip and sweep method
• 1 Tsp baking soda
• 1/8 Tsp salt
• 1/2 C Light Brown Sugar
• 1/4 C White Sugar
• 1/2 C Unsalted Butter
• 1 C Smooth Peanut Butter
• 1 large Egg
• 1/2 Tsp Vanilla
• Bag of Hershey's Kisses

Equipment:

• Ungreased cookie sheets
• 1 1/4 inch cookie scoop or a measuring teaspoon.

Preheat the oven to 350-degrees.

Food Processor Method

Sift flour, salt and baking soda into a small bowl. In a food processor with a metal blade, process sugars until very fine. Cut the butter into small pieces and add to food processor bowl with motor running. Add peanut butter and process until very smooth. Add egg and vanilla and process until incorporated, scraping the sides of the bowl. Gradually pulse in the flour mixture and pulse in until just incorporated.

Electric Mixer Method

Soften the butter. Sift flour salt and baking soda into a small bowl and set aside. In mixing bowl beat sugars until well mixed. Add butter and peanut butter and beat for several minutes until very smooth. Beat in egg and vanilla. Gradually beat in flour in small amounts until just incorporated.

For Both Methods:

Refrigerate dough for at least an hour or overnight. Measure dough with cookie scoop or 2 level teaspoons. Roll into 1 inch balls. Bake for 10-12 min until lightly browned. When they come out of the oven , let cool slightly and flatten each ball with an unwrapped Hershey's kiss.