Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted (180 g)
  • 1 teaspoon Baking Soda (5 g)
  • ½ teaspoon Fine Sea Salt (2.5 g)
  • ½ cup Unsalted Butter, softened (113 g)
  • ½ cup Granulated Sugar (100 g)
  • ½ cup, packed Light Brown Sugar (110 g)
  • 1 cup Creamy Peanut Butter (240 g)
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract (5 ml)
  • ¼ cup Granulated Sugar (for rolling, 50 g)
  • 36 Hershey Kisses, unwrapped

Instructions:

  1. Preparation: Unwrap all 36 Hershey Kisses and set aside. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Wet Ingredients: In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3–4 minutes).
  4. Incorporate Egg and Vanilla: Beat in the room temperature egg until just combined, followed by the vanilla extract. Scrape down the sides of the bowl.
  5. Add Peanut Butter: Add the creamy peanut butter and mix until fully integrated and the mixture is homogeneous.
  6. Combine Wet and Dry: Reduce mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just combined. Do not overmix. Cover the dough tightly and chill in the refrigerator for a minimum of 30 minutes.
  7. Scoop and Roll: Place the ¼ cup of rolling sugar in a small bowl. Use a 1 ½-inch cookie scoop to portion the dough into balls. Roll each ball completely in the granulated sugar.
  8. Bake: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, rotating the trays halfway through, until the edges are lightly set but the center still looks soft. Do not overbake.
  9. The Magic Moment: Immediately upon removing the cookies from the oven, press one unwrapped Hershey Kiss firmly into the center of each hot cookie. The cookie will crackle gently.
  10. Cool: Transfer the cookies, still on the parchment paper, to a wire rack to cool completely. The chocolate will take about 20–30 minutes to set firm again before serving.