Ingredients:

  • 1 cup creamy peanut butter (250g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup brown sugar, packed (150g)
  • 1/4 cup granulated white sugar (50g)
  • 1 large egg, room temperature (50g)
  • 2 cups almond flour, superfine (200g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 42 pieces Hershey's Kisses (189g)

Instructions:

  1. In a large bowl, beat the softened butter, peanut butter, brown sugar, and white sugar together until the mixture is velvety and pale.
  2. Add the room-temperature egg and beat on medium speed until fully incorporated.
  3. Gently stir in the almond flour, baking soda, and salt. Mix just until the flour disappears.
  4. Roll the dough into 1-inch balls using a cookie scoop.
  5. Place the balls 2 inches apart on a parchment-lined baking sheet.
  6. Bake in a preheated oven at 350°F (175°C) for 8–10 minutes, until edges are set and slightly golden but centers remain soft.
  7. Immediately upon removing from the oven, press one chocolate kiss firmly into the center of each cookie.
  8. Let the cookies rest on the hot pan for 5 minutes to set the chocolate.