Girls Night Peanut Butter and Thot Cookies

Makes 4-5 dozen cookies
Dough Preparation
Pam Nonstick cooking spray
3 ¾ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon fine salt
1 cup smooth peanut butter (not natural)
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
¼ cup nutella
1 ¾ cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon rosewater
2 cups peanut butter chips
48 to 60 chocolate Hershey kiss candies

Prepare two large baking pans with a silpat. Preheat oven to bake at 375 degrees. Sift the flour, baking soda, and salt in a bowl and set aside. Using an electric of hand mixer, beat the butter, peanut butter, and nutella until smooth. This should be done at medium speed for about 1 minute or so. Slowly incorporate the brown sugar and continue to mix an additional 3-4 mins. Add the eggs, vanilla, and rose water and continue to mix. Add the flour mixture in about 4 sections and continue to beat until well mixed. Then add in the peanut butter chips.

Using an ice cream scooper or a spoon scoop out even amounts of the dough and roll into balls. Place each on baking sheet about 1.5 inches between each cookie. Bake until golden brown on bottom edges but middles are still soft (about 10 mins.) Once out of the oven cookies will continue to cook. While warm use the Hershey kiss candies to press in the center of the cookie. Allow to finish cooling and serve.