Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (135g) creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup extra granulated sugar for rolling
  • 1/2 cup (105g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 36 pieces milk chocolate kisses, unwrapped

Instructions:

  1. Cream the softened butter, 1/2 cup granulated sugar, and brown sugar in a large bowl until light, fluffy, and pale yellow. Beat in the peanut butter, egg, and vanilla until fully incorporated and a thick, velvety paste forms.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough should be tacky but not stick to clean fingers.
  3. Scoop 1-tablespoon portions of dough and roll into 1-inch spheres. Roll each ball in the 1/3 cup of extra granulated sugar until completely coated.
  4. Place dough balls 2 inches apart on parchment-lined baking sheets. Bake at 375°F (190°C) for 8-10 minutes until edges are set but centers are still soft.
  5. Immediately press a milk chocolate kiss into the center of each warm cookie, then transfer to a wire rack to cool completely.