Peanut Butter Blossoms

INGREDIENTS:

1. 1/2 cup butter, softened
   
2. 2/3 cup creamy peanut butter
3. 2/3 cup granulated sugar, divided
4. 1/3 cup packed brown sugar
5. 1 egg
6. 2 Tbsp. milk
7. 1 tsp. vanilla
8. 1-1/2 cups flour
9. 1/3 cup cocktail peanuts, finely chopped
10. 1 tsp. baking soda
11. 1/2 tsp. salt
    
12. 48 foil-wrapped milk chocolate pieces, unwrapped
    

DIRECTIONS:

• Heat oven to 375°F.
  
• Beat butter, peanut butter, 1/3 cup granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, nuts, baking soda and salt. Gradually add to butter mixture, beating after each addition until well blended.
• Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining granulated sugar. Place, 2 inches apart, on baking sheets.
• Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
  

Used with permission from Kraft Foods