Peanut Butter Blossom Cookies

1-14 oz. can Sweetened Condensed Milk (not evaporated milk)
3/4 cup peanut butter (I use JIF creamy)
2 cups Bisquick
1 tsp. vanilla extract
granulated sugar (at Christmas time I use big red and green sugar crystals)
Hershey kisses (the recipe calls for 5 dozes kisses, but I always buy extra, especially depending on the size of your cookies).

First off, I always freeze my Hershey kisses, that way when they are placed on the hot cookie, they don't melt as fast.

Preheat oven to 375*. In a larger mixing bowl, beat the sweetened condensed milk and peanut butter  until smooth. Add biscuit mix and vanilla; mix well. Shape into 1 inch balls. Roll into sugar. Place two inches apart on ungreased cookie sheets. Bake 6-8 minutes or until lightly browned (do not over bake). Press Hershey kiss in center of each cookie immediately after baking. Then let cool. Can store tightly covered at room temperature if you wish. I choose to keep mine in the fridge or freezer.