Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup creamy peanut butter
  • 113g unsalted butter, softened
  • 0.5 cup light brown sugar, packed
  • 0.5 cup granulated sugar (dough)
  • 0.5 cup granulated sugar (rolling)
  • 1 large egg, room temperature
  • 2 tbsp whole milk
  • 1 tsp pure vanilla extract
  • 36 milk chocolate kisses, unwrapped and chilled

Instructions:

  1. Cream the Fats: Beat 113g softened butter and 1 cup creamy peanut butter until the mixture looks pale and fluffy.
  2. Incorporate Sugars: Add 0.5 cup light brown sugar and 0.5 cup granulated sugar, beating for another 2 minutes.
  3. Add Liquids: Mix in 1 large egg, 2 tbsp whole milk, and 1 tsp vanilla extract until the batter is glossy and smooth.
  4. Combine: Gradually add the flour mixture on low speed until just combined. Do not overmix.
  5. Form and Roll: Scoop 1 inch balls of dough and roll them in the remaining 0.5 cup granulated sugar until completely coated in a sparkling layer.
  6. The Bake: Arrange on pans 2 inches apart and bake for 10 minutes until the edges are just set and the tops have tiny cracks.
  7. The Final Press: Immediately after removing from the oven, press a chilled chocolate kiss into the center of each cookie.
  8. Set the Bond: Allow the cookies to cool on the baking sheet for 5 minutes before moving to a wire rack.