Ingredients

The following ingredients have 24 Servings
  • ½ cup unsalted butter (, at room temperature (113 grams))
  • ¾ cup peanut butter, crunchy or creamy ((185 grams))
  • ⅓ cup packed light or dark brown sugar ((75 grams))
  • ⅓ cup granulated sugar ((80 grams))
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour ((250 grams))
  • 1 teaspoon baking soda ((2 grams))
  • ½ teaspoon salt ((2 grams))
  • 24 Hershey’s chocolate kisses (, unwrapped)
  • About ⅓ cup granulated sugar (, for rolling cookies (75 grams))

Instruction

  • Preheat oven to 375°F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, peanut butter, brown sugar, and sugar. Beat together on medium high speed until light and creamy, about 4-5 minutes, scraping down the bowl as necessary. Add the egg and vanilla and mix until combined.
  • Add the flour, baking soda, and salt and mix until just combined. Roll dough by the tablespoon into a ball and roll the ball in sugar until it is coated completely. Place on the prepared sheet pan about 2 inches apart.
  • Bake until cookies are beginning to crack on the surface and the bottoms just begin to brown, about 10 minutes. Immediately after removing cookies from the oven, place a Hershey’s kiss in the center of each cookie, pressing it down gently. Let sit on the pan for a few minutes before transferring to a wire rack to cool completely.
  • Store cookies in an air tight container at room temperature for up to 3 days.