Ingredients:

• 16 ounces (2 sticks) butter
• 1 cup (180g) peanut butter
• 1 cup (201g) packed brown sugar
• 1 cup (192g)  white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups (438g) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup white sugar for decoration
• 2 (9 ounce) bags milk chocolate candy kisses, unwrapped

Preparation

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Add in the eggs one at a time, beating until fully incorporated. Mix in milk and vanilla.
3. In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.
4. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared baking sheets.
5. Bake in preheated oven for 10 to 12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Cook’s Notes

• This makes a lot of cookies, but it’s perfect for cookie exchange prep or holiday parties. Our original recipe was half of the ingredients.
• I have not attempted this recipe using butter instead of shortening.
• Store cookies in an airtight container at room temperature for up to 3 days.