Ingredients
Scale
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup softened unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 24 Hershey’s Kisses (unwrapped)
Instructions
- Preheat your oven to 375°F (190°C). While the oven heats up, unwrap all 24 Hershey’s Kisses and set them aside in a small bowl. Having them ready is crucial because you must press them into the cookies the moment they come out of the oven.
- In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together. Use an electric mixer on medium speed until the mixture looks light and fluffy. This usually takes about 2 to 3 minutes.
- Add the egg and the vanilla extract to the creamed mixture. Beat again until everything is fully combined. Scrape down the sides of the bowl with a spatula to ensure no ingredients are left behind.
- In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. Mix just until the flour disappears; over-mixing can lead to tough cookies.
- Shape the dough into 1-inch balls. Roll each ball in a small bowl of granulated sugar until evenly coated. Place the balls about 2 inches apart on an ungreased baking sheet or a sheet lined with parchment paper.
- Place the baking sheet in the oven and bake for 8 to 10 minutes. Watch for the edges to turn a very light golden brown. The cookies should look slightly puffed and have small cracks on the surface.
- Immediately after removing the cookies from the oven, press a Hershey’s Kiss firmly into the center of each cookie. The cookie will crack slightly around the edges—this is the classic “blossom” look. The heat from the cookie will soften the chocolate, helping it stick.
- Transfer the cookies to a wire rack to cool completely. The chocolate will stay soft for a while, so let them sit undisturbed until the Kisses have re-hardened before stacking or storing them.
- Cook Time: 25 minutes