Peanut Butter Kiss Cookies

Yesterday we shared Kait's favorite, and today we are sharing Marianne's.  We used to help our mom bake these every Christmas growing up, and still add them to our holiday baking list year after year.  Like the Chocolate Crinkles, we have tried several different recipes, but this one is now our favorite.  It is a much more simple version than the one that we used to use, allowing us to whip up a batch in no time.  This is perfect if you need a last minute hostess gift or a batch of cookies to take to a holiday cookie exchange!  We like to make them a little smaller than recommended so they are bite sized and have a good ratio of chocolate to cookie.  Enjoy them now or freeze them in an air-tight container for up to 3 months.

Yield: 3 Dozen

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 3/4 cup peanut butter
• 2 cups all-purpose baking mix
• 1 teaspoon vanilla
• 1/4 sugar
• 1 (13 oz) bag milk chocolate kisses (unwrapped)

Directions:

1. Preheat oven to 350 degrees
2. Add condensed milk and peanut butter to a large bowl

3. Beat with an electric mixer until creamy
4. Add baking mix and vanilla and beat on low until just combined

5. Place the sugar in a small bowl
6. Shape dough into 1-inch balls and roll in the sugar in batches

7.  Place on a lightly greased baking sheet and bake for approximately 11 minutes

8. Remove from oven and immediately place a chocolate kiss in the center of each cookie, pressing down gently

9. Let cool on wire racks
10. Serve on a festive platter or store in an airtight container

Recipe from: My Recipes

What are you baking today? Mari & Kait