2 sticks butter, softened
1 1/2 cups creamy peanut butter
1 cup sugar
1 cup packed brown sugar
1 tsp vanilla extract
3 1/2 cups gluten free all purpose flour
2 tsp baking soda
1/2 tsp salt
2 Tbsp milk
1/2 cup sugar, for rolling
2 bags unwrapped Hershey Kisses (you will need approximately 48)
Preheat oven to 375F.
Cream butter and peanut butter together until smooth. Add sugars and cream for 2-3 minutes. Add eggs, one at a time, beating until combined. Stir in vanilla. Add flour, baking soda and salt, just mixing until combined, then add in milk. Cover and refrigerate dough for 30 minutes or up to 2 days.
Roll cookies into 1 inch balls. Then roll each ball in sugar. Lay each sugar-coated ball a baking sheet about 1 inch apart. Bake for 5 minutes. Remove from oven and push Hershey Kiss down into the middle of each cookie. Return to oven and bake for 2 1/2 minutes more. Remove and let cool completely. Makes approximately 48 cookies