Ingredients:
- 36 pieces Hershey’s Kisses (Milk Chocolate)
- 1 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Fine Sea Salt
- ½ cup Unsalted Butter, softened
- ½ cup Smooth Peanut Butter
- ½ cup Granulated Sugar
- ½ cup packed Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- ¼ cup Granulated Sugar (for coating)
Instructions:
- Pre-heat oven to 375°F (190°C). Line baking sheets with parchment paper. Unwrap all 36 Hershey Kisses and place them in the refrigerator or freezer to chill.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the softened butter, peanut butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl often.
- Beat in the egg and vanilla extract until just combined. Do not overmix this stage.
- Reduce the mixer speed to low. Gradually add the prepared dry ingredients (flour mixture) until the dough just comes together. Stop immediately when no streaks of flour remain.
- If the dough is overly sticky, wrap it tightly and chill it in the refrigerator for 30 minutes. This makes rolling much easier.
- Place the ¼ cup of coating sugar into a shallow bowl. Using a cookie scoop (approx. 1.5 tablespoons), form the dough into uniform balls. Roll each ball completely in the sugar coating.
- Place the sugar-coated balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes. The cookies should look set around the edges but still slightly soft and pale in the centre.
- Immediately upon removing the hot cookies from the oven, take a chilled Hershey Kiss and gently press it down into the centre of each cookie until the base splits slightly.
- Leave the cookies on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. The chocolate will set and firm up as it cools.