Ingredients

The following ingredients have 4 Servings
  • 10 Tablespoons unsalted butter ( softened to room temperature (141g))
  • ⅔ cup light brown sugar (tightly packed (135g))
  • ¼ cup granulated sugar ((50g))
  • ½ cup creamy peanut butter ((140g))
  • 1 large egg (room temperature preferred)
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour ((188g))
  • 1 Tablespoon cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup granulated sugar for rolling
  • 24 Milk Chocolate Kisses (unwrapped)

Instruction

  • Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).
  • Add peanut butter and stir well.
  • Add eggs and vanilla extract and stir until well-combined.  
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
  • Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
  • Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour*  
  • Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining ½ cup of sugar into a small bowl and set aside.
  • Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2" apart.  
  • Bake on 375F (190C) for 8 minutes.
  • Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie.  Allow to cool completely on cookie sheet.