Ingredients:

  • 115g Unsalted Butter
  • 125g Creamy Peanut Butter
  • 100g Granulated Sugar
  • 100g Light Brown Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 190g All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 36 Hershey’s Milk Chocolate Kisses
  • 2 tbsp granulated sugar for rolling

Instructions:

  1. Preheat your oven to 175°C. Line your baking sheets with parchment paper.
  2. In your mixer, beat the 115g butter and 125g peanut butter until smooth. Add the 100g granulated sugar and 100g brown sugar. Beat for 3 full minutes until pale and fluffy.
  3. Add the egg and 1 tsp vanilla. Mix until just combined.
  4. In a separate bowl, whisk together the 190g flour, baking soda, and sea salt.
  5. Gradually add the dry ingredients to the wet. Mix on low speed until no white streaks remain.
  6. Scoop 2.5cm balls of dough. Roll them between your palms until smooth, then toss them in the extra 2 tbsp of granulated sugar.
  7. Place balls 5cm apart on the sheets. Bake for 8 to 10 minutes until the edges are just set and the tops start to crinkle.
  8. Remove from the oven. Immediately press a chocolate kiss into the center of each cookie.
  9. Let the cookies sit on the hot tray for 5 minutes. The residual heat will soften the chocolate.
  10. Transfer to a wire rack. Wait at least 20 minutes before eating, or the chocolate will be a puddle in your hand!