AuthorcarliemarieCategoryRecipesA classic cookie with a Christmas twist!
Preheat oven to 350. Cream butter. Add peanut butter, brown sugar, and white sugar. Blend until evenly mixed.
Add egg, vanilla, and milk. Blend evenly.
Add baking soda and salt. While continuously mixing, gradually add flour.
In small bowl, add an even mixture of granulated sugar with red and green sprinkles.
Roll the dough into 1-2 tbsp sized balls in your hands. Roll the balls in the bowl of sugar, then place on a cookie sheet. Once all the the dough balls have been formed, gently press a thumbprint into each.
Bake for 6 to 8 minutes. Remove from oven and place an unwrapped Hershey kiss in each cookie. Put back in oven to cook for 2 to 3 more minutes.
Cookies will be done when they are slightly golden brown and cracking. Let sit on the tray for a few minutes before removing onto baking tray. Cool completely before storing in airtight container.
Ingredients
Directions
Preheat oven to 350. Cream butter. Add peanut butter, brown sugar, and white sugar. Blend until evenly mixed.
Add egg, vanilla, and milk. Blend evenly.
Add baking soda and salt. While continuously mixing, gradually add flour.
In small bowl, add an even mixture of granulated sugar with red and green sprinkles.
Roll the dough into 1-2 tbsp sized balls in your hands. Roll the balls in the bowl of sugar, then place on a cookie sheet. Once all the the dough balls have been formed, gently press a thumbprint into each.
Bake for 6 to 8 minutes. Remove from oven and place an unwrapped Hershey kiss in each cookie. Put back in oven to cook for 2 to 3 more minutes.
Cookies will be done when they are slightly golden brown and cracking. Let sit on the tray for a few minutes before removing onto baking tray. Cool completely before storing in airtight container.
