1 (18 oz.) jar creamy peanut butter
1 1/4 c. granulated sugar
2 lg. eggs
48 milk-chocolate kisses (a 9 oz. pkg. contains 53)

Heat oven to 350 degrees. Have cookie sheets ready. With a wooden spoon, stir peanut butter, sugar and eggs in a medium bowl until thoroughly blended. (Dough will be slightly sticky.)

With floured hands, level measuring tablespoonfuls into 1 1/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes until cookies look dry with tops crackled or slightly brown, on top rack of oven. Remove from oven and immediately press a chocolate kiss in center of each. Cool on cookie sheet 1 to 2 minutes, then remove to wire racks to cool completely. Makes 48.

Can use large melon maker dipped in flour to make balls.