Drop Cookies: Brown-Eyed Susans

These peanut butter and chocolate cookies are delicious. The trick to these cookies is to have the chocolate kisses already unwrapped and ready to go. They must be pressed into the hot cookies the very minute they come out of the oven.


Ingredients


½ cup butter or margarine, softened
½ cup peanut butter
½ cup sugar
½ cup firmly packed brown sugar
2 tbsp milk
1 tsp vanilla
1 egg
1¾ cup all purpose flour
1 tsp baking soda
½ tsp salt
sugar in a shallow dish
36-48 milk chocolate kisses


Preparation


Heat oven to 375°F. In a large bowl, cream together butter, peanut butter, and both white and brown sugar. Add milk, vanilla, and egg and blend well. Mix in flour, baking soda, and salt until you have a stiff dough.


Shape dough into 1-inch balls. Roll balls in the sugar you have in the shallow dish. Place cookies on a prepared baking sheet at least 1 inch apart. Do not flatten. Bake for 12 minutes, until cookies are just golden brown.


When you take the cookies out of the oven, immediately press a chocolate kiss into each cookie, pressing down until the cookie cracks around the chocolate. Remove cookies from cookie sheet and cool completely before serving.


This recipe makes between 2 and 4 dozen cookies, depending on exactly how large you decided to make your cookies. After they are cooled and set, they will keep for up to a week if you store them in an airtight container.