Ingredients:

  • 1/2 cup (113g) Unsalted butter, softened
  • 1/2 cup (135g) Creamy peanut butter
  • 1/2 cup (100g) Light brown sugar, packed
  • 1/4 cup (50g) Granulated white sugar
  • 3 tbsp (37g) Granulated white sugar (for rolling)
  • 1 Large egg, room temperature (50g)
  • 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
  • 24 Milk chocolate kisses (108g)

Instructions:

  1. In a large bowl or stand mixer, cream together the softened butter, creamy peanut butter, light brown sugar, and 1/4 cup of granulated sugar. Beat on medium-high speed for approximately 3 minutes until the mixture is pale and well-aerated.
  2. Add the egg and vanilla extract to the creamed mixture. Continue beating until the consistency resembles soft-serve ice cream.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add these dry aromatics to the wet ingredients, mixing on low speed until just combined.
  4. Shape the dough into 1-inch balls (approximately 25-28g each). Roll each ball in the remaining 3 tablespoons of granulated sugar until evenly coated.
  5. Place the dough balls on a parchment-lined baking sheet and bake at 375°F (190°C) for 8 minutes. The edges should be slightly set but the centers will appear soft.
  6. Remove from the oven and allow the cookies to rest on the baking sheet for exactly 2 minutes. This 'carry-over cooking' period is essential for the structure.
  7. Press a milk chocolate kiss firmly into the center of each cookie, causing the edges to crack slightly. Transfer to a wire rack to cool completely so the chocolate can set.