Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • 0.5 tsp (3g) Fine sea salt
  • 0.5 cup (113g) Unsalted butter, softened
  • 0.5 cup (135g) Creamy peanut butter
  • 0.5 cup (100g) Granulated white sugar
  • 0.5 cup (100g) Packed light brown sugar
  • 1 Large egg, room temperature
  • 1 tbsp (15ml) Whole milk
  • 1 tsp (5ml) Pure vanilla extract
  • 0.33 cup (65g) Granulated sugar for rolling
  • 36 Milk chocolate Hershey’s Kisses, unwrapped

Instructions:

  1. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt until well-combined. Set aside.
  2. In your stand mixer, beat the softened butter, creamy peanut butter, 1/2 cup granulated sugar, and brown sugar on medium-high speed for about 2–3 minutes until pale and fluffy. Add the egg, milk, and vanilla, beating until fully incorporated and smooth.
  3. Turn the mixer to low and gradually add the dry ingredients. Mix just until no flour streaks remain. Shape the dough into 1-inch (2.5 cm) balls. Roll each ball in the extra 1/3 cup of granulated sugar until evenly coated.
  4. Place balls 2 inches apart on the prepared sheets. Bake for 8 to 10 minutes until edges are just set. Immediately upon removing from the oven, press a chocolate kiss firmly into the center of each cookie. Transfer to a wire rack to cool completely.