Ingredients:

  • 1/2 cup (113 g) Unsalted Butter, softened
  • 1/2 cup (100 g) Granulated Sugar (for dough)
  • 1/2 cup (110 g) Light Brown Sugar, packed
  • 1 cup (250 g) Creamy Peanut Butter
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups (210 g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup (50 g) Granulated Sugar (for rolling)
  • 36 Hershey’s Kisses, unwrapped

Instructions:

  1. Prepare the Kitchen: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Crucially, unwrap all 36 Hershey’s Kisses and set them aside.
  2. Cream the Fats and Sugars: In the bowl of a stand mixer, cream together the softened butter, 1/2 cup granulated sugar, brown sugar, and peanut butter on medium speed until the mixture is light, fluffy, and noticeably paler in color (about 2-3 minutes).
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl.
  4. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl.
  5. Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; stop as soon as the flour streaks disappear.
  6. Chill the Dough (Essential): Wrap the dough tightly or place the bowl in the refrigerator and chill for a minimum of 30 minutes. (This stops the cookies from spreading too thinly during baking.)
  7. Shape the Cookies: Place the remaining 1/4 cup of granulated sugar in a shallow bowl. Using a cookie scoop, portion the dough into 1-inch balls.
  8. Roll and Place: Roll each dough ball thoroughly in the granulated sugar until completely coated. Place them 2 inches apart on the prepared baking sheets.
  9. Bake: Bake one sheet at a time for 8–10 minutes at 375°F (190°C). The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffed.
  10. Apply the Kisses (Quickly): Immediately upon removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the centre of each hot cookie. The heat will slightly melt the base of the chocolate, securing it. Do not wait—this step must be done immediately.
  11. Cooling and Serving: Leave the cookies on the baking sheet for 2–3 minutes, then carefully transfer them to a wire rack. Allow them to cool completely (about 10 minutes) before stacking or serving, ensuring the chocolate Kiss is fully set.