Ingredients

• 18 ounces (510 grams) creamy peanut butter (regular, not "reduced fat")
• 1¼ cup (247.5 grams) sugar
• 2 eggs
  
• 48 large chocolate kisses (a 9oz. bag of Hershey's Kisses has 53 of them)
  

Directions

1. Preheat oven to 350 degrees. Using a fork or spoon, stir peanut butter, sugar and eggs until thoroughly blended. With floured hands, roll into 1¼ inch balls.
2. Place cookies 1½ inches apart on an un-greased cookie sheet. Bake 12 to 14 minutes on top two racks of the oven, switching racks halfway through. They might smell burnt while they cook, and their tops will crack. While cooking, remove the wrappers from the kisses.
3. Remove the cookies from the oven and quickly press a kiss into the middle of each cookie while still on the cookie sheet. Let them sit for five minutes.
4. Very gently move the cookies from the cookie sheet to a cooling rack. Let cool for a couple of hours. Can be refrigerated.
   

Notes/Tips

• You will need to re-flour your hands after every other cookie you roll. This can be a real mess, so I usually lay down a tablecloth or some newspaper.
• After you put the kiss onto the cookie, it will melt. Don't be fooled; though they retain their shape, they will be liquefied and very fragile. They really need to sit for a full five minutes to set up.
  
• If using air-bake pans (highly recommended), go for 16 minutes of bake time.
• I've tried these with EggBeaters instead of eggs. Not too bad, the texture is mildly less coarse, and maybe very slightly more chewy. With the PB and the chocolate, though, I doubt using EggBeaters saves much on the waistline, so I probably won't do it again.
• Do not use "reduced fat" peanut butter! What an unmitigated disaster...
  
• Three eggs: 765 grams PB, 371.25 grams sugar, 72 kisses