Ingredients:

  • 1 3/4 cups (210 g) All-Purpose Flour, sifted
  • 1 teaspoon (5 g) Baking Soda
  • 1/2 teaspoon (3 g) Salt
  • 1/2 cup (113 g) Unsalted Butter, softened
  • 1/2 cup (128 g) Creamy Peanut Butter
  • 1/2 cup (100 g) Granulated Sugar
  • 1/2 cup (110 g) Light Brown Sugar, packed
  • 1 (50 g) Large Egg, room temperature
  • 1 teaspoon (5 mL) Vanilla Extract
  • 1/4 cup (50 g) Granulated Sugar, for rolling
  • 48 unwrapped Hershey's Kisses (approx. 255 g)

Instructions:

  1. Whisk together the sifted flour, baking soda, and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3–4 minutes).
  3. Beat in the room temperature egg until just combined, followed by the vanilla extract. Scrape down the sides of the bowl.
  4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
  5. Wrap the dough tightly or cover the bowl and chill for at least 30 minutes to prevent spreading. Preheat oven to 375°F (190°C) while chilling.
  6. Scoop the dough into 1-tablespoon portions. Roll each portion into a smooth ball. Roll the balls thoroughly in the reserved 1/4 cup of granulated sugar.
  7. Place the sugared dough balls 2 inches apart on parchment-lined baking sheets. Bake for 8–10 minutes, or until the edges are just set and lightly golden brown, but the centers still look slightly soft.
  8. Immediately upon removing the cookies from the oven, gently press one unwrapped Hershey Kiss into the center of each cookie until the edges crack slightly.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The Kisses must be fully set before stacking or storing.