Ingredients:

  • 220g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 115g unsalted butter, softened
  • 190g creamy peanut butter
  • 100g granulated sugar
  • 110g light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 50g granulated sugar for rolling
  • 36 Hershey’s Kisses, unwrapped and chilled

Instructions:

  1. Cream the fats. Combine the 115g softened butter, 190g peanut butter, 100g granulated sugar, and 110g brown sugar in a large bowl.
  2. Beat on medium high. Continue for 3 minutes until the mixture looks pale and fluffy.
  3. Add the liquids. Mix in the room temperature egg, 1 tsp vanilla, and 2 tbsp milk until fully incorporated and silky.
  4. Whisk dry ingredients. In a separate bowl, stir together the 220g flour, 1 tsp baking soda, and 0.5 tsp salt.
  5. Combine. Gradually add the flour mixture to the wet ingredients until no white streaks remain.
  6. Chill the dough. Place the bowl in the fridge for 20 minutes.
  7. Shape the balls. Scoop 1 tablespoon portions and roll into smooth balls.
  8. The sugar roll. Toss each ball in the 50g of granulated sugar until completely encrusted and sparkling.
  9. Arrange. Place balls 2 inches apart on a parchment lined sheet.
  10. Bake. Heat at 375°F (190°C) for 8-10 minutes until the edges are just set and tops show small cracks.
  11. Rest. Let the cookies sit on the hot pan for 2 minutes exactly.
  12. The Thump. Press a chilled Hershey’s Kiss firmly into the center of each cookie until the cookie cracks slightly around the edges.
  13. Final cool. Transfer to a wire rack until the chocolate is firm and the cookie is cool.