Ingredients:

  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 3/4 cups (210g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup (65g) granulated sugar for rolling
  • 24 Hershey’s Kisses, unwrapped and chilled

Instructions:

  1. Freeze the chocolate kisses for 15 minutes prior to baking to prevent them from melting and losing their shape when placed on the hot cookies.
  2. In the bowl of an electric hand mixer, beat the softened butter, dark brown sugar, and 1/4 cup granulated sugar on medium-high for 3 minutes until pale and aerated. Add the peanut butter and beat for 1 additional minute until velvety.
  3. Lower the mixer speed to stir. Incorporate the egg, milk, and vanilla extract, mixing until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stopping the moment the last streak of flour disappears.
  5. Preheat your oven to 350°F (180°C). Scoop dough using a 1 tablespoon cookie scoop and roll them into 1-inch balls using your palms.
  6. Roll each dough ball in the 1/3 cup of granulated sugar until evenly coated. Place on a parchment-lined baking sheet spaced 2 inches apart.
  7. Bake for 8-10 minutes until the edges are lightly golden and the surfaces have developed signature cracks.
  8. Remove from the oven and immediately press a chilled chocolate kiss into the center of each cookie. Transfer to a wire rack to cool completely.