Ingredients:

  • ½ cup (113g/4 oz) unsalted butter, softened
  • ½ cup (100g/3.5 oz) granulated sugar
  • ½ cup (100g/3.5 oz) packed light brown sugar
  • ½ cup (128g/4.5 oz) creamy peanut butter (No-stir works best)
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1 ¼ cups (156g/5.5 oz) all-purpose flour
  • ¾ teaspoon (3.75ml) baking soda
  • ½ teaspoon (2.5ml) salt
  • 2 tablespoons (24g/0.8 oz) granulated sugar, for rolling
  • 24 Hershey’s Kisses, unwrapped

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the peanut butter until well combined. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Roll dough into 1-inch balls. Roll each ball in the granulated sugar.
  7. Place cookies 2 inches apart on the prepared baking sheets. Gently flatten each cookie with a fork in a criss-cross pattern. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  8. Remove from oven and immediately press a Hershey’s Kiss into the center of each cookie.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.