Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (135g) creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup granulated sugar, for rolling
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 36 milk chocolate Hershey’s Kisses, unwrapped

Instructions:

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter, creamy peanut butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2 minutes).
  3. Add the egg and vanilla extract, beating until fully incorporated into the creamed mixture.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Shape the dough into 1-inch balls (approx. 1 tablespoon each). Roll each ball in the extra 1/3 cup granulated sugar until evenly coated.
  6. Place the balls 2 inches apart on the prepared baking sheets.
  7. Bake for 8 to 10 minutes or until the edges are very lightly golden and the tops have slightly cracked.
  8. Immediately upon removing from the oven, press one milk chocolate kiss firmly into the center of each cookie. Transfer to a wire rack to cool completely.