Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (190g) creamy peanut butter
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (2.5g) baking soda
  • 1/4 tsp (1.5g) salt
  • 60 pieces (280g) milk chocolate kisses
  • 1/4 cup (50g) granulated sugar

Instructions:

  1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat 1/2 cup (115g) softened unsalted butter, 1/2 cup (100g) packed light brown sugar, and 1/2 cup (100g) granulated white sugar until the mixture is creamy and pale.
  3. Add 1 large (50g) room temperature egg and 1 tsp (5ml) vanilla extract, mixing on medium speed until fully incorporated.
  4. Stir in 3/4 cup (190g) creamy peanut butter until the batter is smooth and velvety.
  5. Gradually fold in 1 1/2 cups (190g) all-purpose flour, 1/2 tsp (2.5g) baking soda, and 1/4 tsp (1.5g) salt; mix only until the flour streaks disappear.
  6. Use a cookie scoop to portion out 1-tablespoon amounts of dough and roll each portion between your palms to create smooth spheres.
  7. Roll each dough ball in 1/4 cup (50g) granulated sugar until evenly coated.
  8. Place the balls on the prepared baking sheets about 2 inches apart; cook in batches if they don't fit in one layer.
  9. Bake for 8 to 10 minutes until the edges are just set and slightly golden, but the centers still look soft.
  10. Immediately upon removing from the oven, press one of the 60 milk chocolate kisses firmly into the center of each cookie.
  11. Allow cookies to cool on the pan for 5 minutes before transferring them to a wire cooling rack.