Hershey-Kissed Peanut Butter Cookies

• 40 whole Hershey's Kisses, Halved Lengthwise
• 1 cup All-purpose Bleached Flour
• 1-1/2 teaspoon Baking Soda
• 12 Tablespoons (1 1/2 Sticks) Butter, Melted Until Warm But Not Hot
• 1-1/2 cup Creamy Peanut Butter
• 2 cups Packed Light Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Roasted Peanuts, Chopped Coarse

1. Prepare Kisses and set aside.
2. Mix flour and baking soda in a small bowl; set aside. Mix butter, peanut butter and brown sugar in a medium bowl until smooth. Mix eggs and vanilla in a small bowl. Add to peanut butter mixture; beat with a rubber spatula until smooth. Add flour mixture and peanuts; stir until well combined.
3. Using a 2-ounce (1/4 cup) spring-action ice cream scoop form dough balls and scoop onto a plastic wrap-rimmed baking sheet. Freeze until solid, about 30 minutes.
4. When ready to bake cookies, adjust oven racks lower-middle position and heat oven to 375 degrees. Working 6 or 7 dough balls at a time, arrange them on a parchment paper-lined cookie sheet. Bake until cookies are golden, but not dark brown, 15 to 18 minutes. Remove from oven and, working quickly, press 4 Hershey Kiss halves onto each cookie and let stand on cookie sheet to firm up, about 5 minutes. Transfer to a wire rack and let cool completely.

kisses, allpurpose bleached flour, baking soda, butter, peanut butter, brown sugar, eggs, vanilla, peanuts

Taken from tastykitchen.com/recipes/desserts/hershey-kissed-peanut-butter-cookies/ (may not work)