Peanut Butter Cup Cookies

Ingredients

½ cup salted butter, softened

½ cup granulated sugar + ¼ cup for rolling
½ cup light brown sugar, firmly packed
½ cup creamy peanut butter
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
36 mini peanut butter cups

Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper. Unwrap the Hershey's Kisses and set aside.

Combine butter, ½ cup granulated sugar, brown sugar, peanut butter, egg, milk, and vanilla extract in a large bowl. Beat well until light in color. Add flour, baking soda, and salt and mix until just combined. 

Scoop out small, tablespoon size amounts of dough and roll into balls between your palms, then roll each ball in the extra sugar in a shallow bowl. Place on a baking sheet spaced an inch or two apart, then bake for 7-9 minutes. Do not overbake. 

Immediately upon removing the cookies from the oven, gently press a mini peanut butter cup in the center of each cookie. It will melt from the heat of the cookie and then eventually harden again as the cookies cool completely. You can also use Hershey kisses instead of peanut butter cups.

Recipe adapted from here.