Ingredients:

  • 1 ¾ cups (210 g) All-Purpose Flour
  • 1 tsp (5 g) Baking Soda
  • ½ tsp (3 g) Fine Sea Salt
  • ½ cup (113 g) Unsalted Butter, softened to room temperature
  • ½ cup (100 g) Granulated Sugar, plus extra for rolling
  • ½ cup (100 g) Packed Light Brown Sugar
  • ½ cup (130 g) Smooth Peanut Butter
  • 1 large Egg, room temperature
  • 1 tsp (5 mL) Pure Vanilla Extract
  • 36 pieces Milk Chocolate Kisses, unwrapped and chilled

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap and chill the 36 chocolate Kisses—this prevents them from melting completely when pressed into the hot cookie.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  4. Beat in the peanut butter until fully incorporated.
  5. Beat in the egg and vanilla extract, mixing only until combined. Do not overmix at this stage.
  6. Gradually add the dry ingredients mixture to the wet mixture, mixing on low speed just until no streaks of flour remain. The dough will be soft but manageable.
  7. Cover the dough bowl with cling film and refrigerate for a minimum of 30 minutes. (This prevents spreading and sets the fat.)
  8. Place extra granulated sugar in a small, shallow bowl. Using a small cookie scoop, roll the chilled dough into uniform 1-inch (2.5 cm) balls.
  9. Roll each dough ball thoroughly in the granulated sugar until completely coated. Place 12 cookies on the prepared baking sheet, spaced about 2 inches apart.
  10. Bake for 8 to 10 minutes, or until the edges are lightly golden and the centres appear puffed but still soft. Do not overbake.
  11. Immediately upon removing the cookies from the oven, gently but firmly press one chilled chocolate Kiss into the centre of each warm cookie. The heat will cause the cookie to crackle and the chocolate to soften slightly.
  12. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The chocolate will set as the cookies cool.