Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 ounces unsalted butter (softened to 65 to 68ºF (18 to 20ºC))
  • ½ cup peanut butter
  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 45 chocolate kiss candies

Instruction

  • Preheat the Oven - Set the oven rack to the center position. Preheat to 375°F (191ºC). Line three baking sheets with parchment paper.
  • Sift the Dry Ingredients - Sift together flour, baking soda, and salt in a medium bowl, and whisk to combine.
  • Mix the Butter and Sugars - Using a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, granulated sugar, and light brown sugar on medium speed for 1 minute.
  • Add the Wet Ingredients - Add egg, milk, and vanilla, and mix on medium speed until well blended, about 30 seconds.
  • Incorporate the Flour - Gradually add the flour mixture, mixing until combined on low speed, about 1 minute. If the dough is very soft, refrigerate for 30 minutes before rolling.
  • Roll Out the Cookies - Measure 1 leveled tablespoon of cookie dough and roll it into approximately 1" sized balls. Roll cookies in sugar and place 2" apart on the baking sheets.
  • Bake - Bake until lightly browned, puffed, with some cracks on the surface, 8 to 10 minutes. Immediately press the chocolate candies into the center of each cookie. The dough will crack more around the edges.
  • Let Them Cool - Allow the cookies to cool for 2 minutes on the sheet pan, then transfer them to a wire rack.