Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (65g) granulated sugar for rolling
  • 1/2 cup (110g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 36 milk chocolate kisses, unwrapped

Instructions:

  1. In a stand mixer or using an electric hand mixer, beat the softened butter, creamy peanut butter, 1/2 cup granulated sugar, and light brown sugar on medium-high speed for approximately 3 minutes until the mixture is pale and fluffy.
  2. Add the room temperature egg and vanilla extract to the creamed mixture, beating until just incorporated.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing only until no white streaks of flour remain to avoid over-working the gluten.
  5. Scoop rounded tablespoons of dough and roll them between your palms to create smooth, spherical balls.
  6. Place the 1/3 cup of granulated sugar in a small bowl and roll each dough ball in the sugar until completely and evenly coated.
  7. Arrange the sugar-coated balls on parchment-lined baking sheets and bake for 10 minutes.
  8. Remove the cookies from the oven. Allow them to rest for exactly two minutes to utilize the residual carry-over heat method before gently pressing a milk chocolate kiss into the center of each cookie.
  9. Transfer the cookies to a wire cooling rack to cool completely and allow the chocolate to set.