Since I met my husband, my mother-in-law has been saying how Dylan’s favorite cookies are the Cyclops Cookies (aka Peanut Butter Blossom Cookies). She has pointed them out in magazines over the years but I have just never made them. Frankly, I had never even eaten one! Last weekend she was staying with us so we could celebrate Christmas early with her. Most years we make her Gingerbread cookies. She and the kids not only made the gingerbread cookies, but they also made the Cyclops cookies! I got to eat one straight out of the oven – melted chocolate in the center of a warm peanut butter cookie. Peanut butter and chocolate have always been the perfect pairing to me!

Cyclops Cookes
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½ cup butter
½ cup peanut butter
½ cup sugar
½ cup packed brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon baking soda
48 Hershey Kisses, unwrapped

In a large mixer bowl beat the butter or margarine and peanut butter with an electric mixer on medium speed for about 30 seconds. Add 1/2 cup of the white sugar and the brown sugar and beat until fluffy. Add the egg, milk and vanilla and beat well.

In a medium mixing bowl stir together the flour baking powder, salt and baking soda. With the mixer on low speed gradually add the flour mixture to the peanut butter mixture. Beat until well combined. Cover and chill dough for 1 hour.

Preheat oven to 375 degrees F (205 degrees C).

Shape dough into 1 inch balls. Roll balls in additional sugar. Place about 2 inches apart on ungreased cookie sheets.

Bake at 375 degrees F (205 degrees C) for 10 to 12 minutes or until the edges are firm. Immediately press a chocolate kiss atop each cookie. Transfer cookies to a cooling rack and let cool.

Yields: 4 dozen cookies

Adapted from: All Recipes