Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1/2 cup Creamy Peanut Butter (processed variety)
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt (fine sea salt)
  • 1/4 cup Granulated Sugar (for rolling)
  • 36 pieces Hershey's Kisses (unwrapped and chilled)

Instructions:

  1. Prepare the Kisses and Oven: Unwrap all 36 Hershey’s Kisses and place them on a small plate in the refrigerator or freezer. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In the bowl of your stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes).
  4. Incorporate Peanut Butter: Add the creamy peanut butter and mix until fully combined and the mixture is smooth. Scrape down the bowl.
  5. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not overmix here.
  6. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the reserved dry mixture, mixing only until just incorporated and no streaks of flour remain. The dough will be thick.
  7. Chill the Dough: Cover the dough bowl with cling film and refrigerate for a minimum of 30 minutes (or up to 2 days). This is crucial for preventing spread.
  8. Scoop and Roll: Place the 1/4 cup of rolling sugar in a shallow bowl. Use a cookie scoop to portion the chilled dough into uniform balls (about 1 tablespoon each). Roll each ball lightly in your palms, then generously roll it in the granulated sugar until coated.
  9. Arrange: Place the sugar-coated dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
  10. Bake: Bake cookies, one sheet at a time, for 8–10 minutes. The cookies should look set around the edges but still slightly soft and pale in the centre.
  11. The Kiss Moment (Act Fast!): Remove the baking sheet from the oven. Immediately retrieve the chilled Kisses. Press one Kiss firmly into the centre of each warm cookie to adhere the chocolate.
  12. Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. The chocolate will firm up as it cools.