Ingredients

The following ingredients have 4 Servings
  • ½ cup granulated sugar (100 grams)
  • ⅓ cup light brown sugar (71 grams)
  • 10 tablespoons unsalted butter (141 grams, cool(ish) but softened (1¼ sticks))
  • 10 tablespoons creamy peanut butter (169 grams)
  • 2 teaspoons pure vanilla extract (8 grams (or vanilla bean paste))
  • 1 large egg (50 grams, room temperature)
  • 1¼ cups all-purpose flour (150 grams)
  • ¼ cup unsweetened cocoa powder (21 grams)
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder (2 grams)
  • ¾ teaspoon kosher salt
  • Raw or Turbinado sugar (for coating the cookies, optional)
  • 55 Chocolate Kisses (312 grams (11 ounces), unwrapped)

Instruction

  • Preheat oven to 375°F and adjust 2 oven racks to upper-middle and lower-middle positions. Line 3 (if possible) baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and brown sugar together for 15 seconds on low speed.
  • Add butter, peanut butter, and vanilla. Cream together until light, smooth, and fluffy, about 3 minutes.
  • Add the egg and beat together until incorporated, about 30 seconds.
  • In a different large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture (in the mixer bowl) and mix just until incorporated.
  • The mixture should be firm enough to roll into balls, but if the dough is a little soft, cover and refrigerate for 1 hour.
  • Roll the dough into 1-inch balls (I use a 1½-inch scoop and pull the ball of dough in half to form 2 balls.)
  • Roll the dough balls in coarse sugar, if desired, and place on the prepared baking sheets about 2-inches apart.
  • Bake 9-10 minutes, or until cookies are just starting to firm around the edges.
  • Remove the cookies from the oven and press 1 chocolate kiss gently but firmly into the middle of each cookie – the cookies will begin to crack around the edges.
  • Let cool 2 minutes on the baking sheet then transfer the cookies to a cooling rack to completely cool.