Ingredients

The following ingredients have 15 Servings
  • 1 stick unsalted butter (at room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups all-purpose flour
  • About 60 Guittard 38% Cacao Milk Chocolate Wafers or 30 Hershey’s Kisses

Instruction

  • Preheat the oven to 350°F (176°C). Adjust the oven racks to the lower and upper-middle positions. Line 2 baking sheets with parchment.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add the peanut butter and beat until combined, about a minute. Add the flour and mix, scraping down the sides of the bowl as needed, until just combined.
  • Divide the dough into about thirty 1-inch balls and place them about 2 inches apart on the baking sheets. Bake until the cookies are almost 2/3 cooked through yet still soft enough to yield to a gentle touch, about 10 minutes.
  • Remove the baking sheets from the oven and gently push 2 stacked Guittard Wafers or 1 Hershey's Kiss into the center of each cookie, flattening it slightly. The cookies may crack in various places. Be sure to work quickly, otherwise the cookies will start to harden. Return the baking sheets to the oven and bake until the chocolate melts slightly, 2 to 4 minutes more. Let the cookies cool completely on the sheets. (The cookies are very fragile when hot. Actually, they're still a little fragile even when cool.) The cookies will keep in a covered container for up to 5 days.