Ingredients:
- 1 ¾ cups All-Purpose Flour, sifted
- 1 teaspoon Baking Soda
- ½ teaspoon Fine Sea Salt
- ½ cup (1 stick) Unsalted Butter, softened
- 1 cup Smooth Processed Peanut Butter (like Jif or Skippy)
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar, packed
- 1 Large Egg, room temperature
- 1 teaspoon Vanilla Extract
- ¼ cup Granulated Sugar (for rolling)
- 48 pieces Chocolate Kisses (or similar milk chocolate candy)
Instructions:
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Unwrap all 48 chocolate kisses and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, cream the softened butter, peanut butter, ½ cup granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl frequently.
- Beat in the egg and vanilla extract until just combined. Do not overmix at this stage.
- Reduce the mixer speed to low. Gradually add the whisked dry ingredients to the wet mixture, mixing only until just incorporated and no streaks of flour remain.
- Cover the dough tightly and chill in the refrigerator for a minimum of 30 minutes. This prevents excessive spreading.
- Pour the ¼ cup of rolling sugar into a small, shallow bowl. Using a 1.5-inch cookie scoop, portion the dough. Roll each piece into a smooth ball between your palms.
- Roll each dough ball thoroughly in the granulated sugar until coated. Place the sugar-coated balls on the prepared baking sheets, spaced about 2 inches (5 cm) apart.
- Bake one sheet at a time for 9 to 12 minutes. The cookies are done when the edges are lightly golden brown, but the centres still look slightly soft and pale. Do not overbake.
- Immediately remove the baking sheet from the oven and firmly press one unwrapped chocolate kiss into the centre of each warm cookie.
- Let the cookies set on the baking sheet for 5 minutes before transferring them gently to a wire cooling rack to cool completely.