Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/3 cups (200g) all-purpose flour
  • 3/4 tsp (4g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (25g) granulated sugar
  • 36 pieces (approx. 340g) milk chocolate kisses

Instructions:

  1. Cream the fats. Combine softened butter and peanut butter in a large bowl. Mix on medium speed until smooth and combined.
  2. Mix in sugars. Add brown sugar and granulated sugar. Mix until just combined, but don't over beat or the cookies will flatten.
  3. Add wet ingredients. Beat in the egg and vanilla extract. Mix until the batter is smooth and cohesive.
  4. Whisk dry ingredients. In a separate bowl, whisk the flour, baking soda, and salt together.
  5. Combine mixtures. Gradually add the flour mixture to the wet ingredients on the lowest mixer setting. Mix only until no white streaks remain.
  6. Shape the dough. Scoop 1.5 tablespoons of dough and roll into a ball. Coat each ball evenly in the 2 tbsp of granulated sugar.
  7. Set the tray. Place balls 2 inches apart on a parchment lined sheet.
  8. Bake cookies. Bake at 350°F (175°C) for 8–10 minutes until the edges are barely golden but the center still looks soft.
  9. Press the chocolate. Immediately press one milk chocolate kiss into the center of each hot cookie.