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) Fine sea salt
  • 1/3 cup (65g) Granulated sugar for rolling
  • 36 pieces Hershey's Kiss chocolates, unwrapped

Instructions:

  1. In a large bowl, cream together the softened butter, creamy peanut butter, 1/3 cup granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, beating until fully incorporated.
  2. Whisk the flour, baking soda, and salt together in a separate bowl. Gradually add the dry ingredients to the peanut butter mixture on low speed, mixing just until the white streaks of flour disappear.
  3. Scoop the dough into 1-inch balls (about 1 tablespoon each). Roll each ball between your palms until smooth, then roll thoroughly in the bowl of granulated sugar until coated. Place on prepared baking sheets 2 inches apart.
  4. Bake at 375°F (190°C) for 8 to 10 minutes until the edges are just set. Immediately upon removing from the oven, press one chocolate Kiss firmly into the center of each cookie. Transfer to a wire rack to cool completely.