Ingredients
1/2 cup Butter
1/2 cup Brown Sugar
1/2 cup White Granulated Sugar
1/2 cup Peanut Butter
1 1/2 cup Flour
1 Egg
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1 packages Hershey's Kisses
1 Additional Sugar
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Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
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Preheat Oven to 375AF Fahrenheit. In a large bowl, mix together the 1/2 cup sugar, brown sugar, egg, butter and peanut butter. Use either an electric mixer on medium or a a wooden spoon by hand. Be sure to mix well to a creamy consistency. Gradually stir in flour, baking soda and baking powder until a soft dough forms. Shape dough into 1 inch balls and roll in additional sugar. Place dough 2 inches apart on UNGREASED cookie sheets. Bake 8 to 10 minutes until edges of dough are lightly golden brown. Immediately place one Hershey's Kiss In the center of each cookie and move cookies to a cooling rack. I want to thank Betty Crocker for this recipe and my Mom for making it with me when I was my baby's age.