48 Hershey's Milk Chocolate Kisses
1 3/4 c sifted all-purpose flour
1 tsp baking soda
1/2 c granulated sugar
1/2 c light brown sugar, packed
1 tsp vanilla
2 Tbsp milk
1 stick unsalted butter
1/2 c smooth peanut butter
additional granulated sugar
- Adjust racks to divide the oven into thirds and preheat oven to 375 F. Line cookie sheets with parchment. Remove the wrappings from the kisses and set aside.
- Sift together the flour, baking soda, and salt, and set aside. Reserve both sugars. Place the egg, milk, and vanilla in a small bown and set aside.
- Place butter and peanut butter in a bowl and beat with a mixer until soft. Add both sugars and beat to mix. Then add half the sifted dry ingredients, the egg mixture, and the remaining dry ingredients. Beat until thoroughly mixed.
- Place a long piece of wax paper on the work surface. Divide the dough into 48 mounds, each one a rounded teaspoon. (Note: I found myself making them bigger than they're supposed to be, so be careful; they spread more than you'd think.)
- Place additional granulated sugar (about 1 cup) on a wide plate. One at a time, roll the mounds of dough in your hands to make balls, roll them in the granulated sugar to coat the cookies, and place them on the lined cookie sheets, placing only 12 cookies on each sheet.
- Place one sheet in the oven; wait a few minutes before placing the second in the oven so that they do not come out at the same time. Reverse the sheets top to bottom once during baking to ensure even browning. Bake for 12-13 minutes. The cookies will be only lightly colored and still feel soft to the touch.
- Immediately as you remove a sheet from the oven, press a chocolate kiss, point up, in the middle of each cookie. Then transfer the cookies to racks to cool.
- The kisses will soften from the heat of the cookie; if you are packing or stacking them, be sure they have firmed up again. Chill the cookies if necessary
Makes 48 cookies
Maida Heatter, Maida Heatter's Cookies. (New York: Cader Books, 1997), 28.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson