Ingredients:

  • 1/2 cup unsalted butter, softened (113g)
  • 1/2 cup creamy peanut butter (135g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1 large egg, room temperature (50g)
  • 1 tsp vanilla extract (5ml)
  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1/3 cup granulated sugar for rolling (65g)
  • 36 pieces Hershey’s Kisses, unwrapped (162g)

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl or stand mixer, cream together the softened butter, peanut butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, approximately 2–3 minutes.
  2. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and the mixture appears pale.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing until just combined to avoid a tough texture.
  4. Scoop level tablespoons of dough and roll them into 1-inch (2.5cm) balls. Roll each ball in the 1/3 cup of granulated sugar until evenly coated.
  5. Place the dough balls 2 inches apart on baking sheets lined with parchment paper. Bake for 8 to 10 minutes, or until the edges are lightly golden and the tops have slightly cracked.
  6. Immediately upon removing from the oven, press one Hershey’s Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.