Ingredients:

  • 1/2 cup (115g) Unsalted butter, softened
  • 3/4 cup (190g) Creamy peanut butter
  • 1/3 cup (65g) Granulated white sugar
  • 1/3 cup (70g) Packed light brown sugar
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 1/2 cups (190g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 1/2 cup (100g) Granulated sugar for rolling
  • 36 pieces Hershey Kisses Chocolate, unwrapped

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl or stand mixer, cream together the softened butter, peanut butter, 1/3 cup granulated sugar, and brown sugar until light and fluffy (approx. 2–3 minutes). Beat in the egg and vanilla extract until fully incorporated.
  2. Sift together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing only until just combined to ensure a tender crumb.
  3. Scoop 1-tablespoon sized portions of dough and roll them into 1-inch balls. Roll each ball in the additional 1/2 cup of granulated sugar until evenly coated. Place on parchment-lined baking sheets spaced 2 inches apart. Bake for 8–10 minutes until the edges are set.
  4. Remove from oven and immediately press one Hershey Kiss firmly into the center of each cookie. Allow cookies to rest on the baking sheet for 5 minutes to set the base of the chocolate, then transfer to a wire rack to cool completely.