Ingredients

The following ingredients have 4 Servings
  • 4 oz (120 g or 1/2 cup) unsalted butter (at room temperature)
  • 4 oz (120 g or 1/2 cup) smooth or chunky peanut butter
  • 1/2 cup (100 g/3.5 oz) white granulated sugar
  • 1/2 cup (100 g/3.5 oz) light brown sugar (packed)
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups (230 g/8 oz) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 50 Hershey’s Kisses (or Reeses' cups, wrappers removed.)
  • 1/2 cup additional white granulated sugar

Instruction

  • Cream together butter, peanut butter and sugars together with an electric mixer or hand mixer until pale and creamy. Add egg and vanilla; beat to combine well.
  • In another bowl, sift together flour, baking soda and salt. Add flour mixture in 1/2 cup increments, mixing well after each addition. 
  • Roll 1.5 tablespoons of dough into a ball while checking the texture. If dough is too soft to work with, chill for up to one hour in the refrigerator. If not, continue with the recipe.
  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper, set aside. 
  • Roll dough into 1.5-inch balls. Then, roll the cookie balls in the sugar. Arrange on prepared baking sheet with 2 inches of space between each cookie.
  • Bake until light brown in colour and puffed up (about 7-8 minutes). 
  • Carefully remove baking sheets from the oven and lightly press a candy kiss into the centre of each cookie. Cookies will crack slightly. 
  • Bake for an additional minute or two, until light golden brown. Remove from oven, let cool to room temperature.
  • Store in airtight containers for up to 7 days.