Ingredients
Scale
- 1/2 cup (120g) creamy peanut butter
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 24 milk chocolate kisses, unwrapped
Instructions
- Prepare the Dough
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter and softened butter using a hand or stand mixer until light and fluffy.
- Gradually add the granulated sugar and brown sugar, beating until well combined.
- Mix in the egg and vanilla extract, ensuring everything is fully incorporated.
- Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Shape and Bake
- Roll the dough into 1-inch balls. Roll each ball in a bit of granulated sugar for added sweetness and texture.
- Place the balls about 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Add the Chocolate
- Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges—this is perfectly normal!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Time Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
