Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg (50g), room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) milk
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) kosher salt
  • 1/3 cup (65g) granulated sugar for rolling
  • 36 pieces Hershey’s Kisses, unwrapped

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl or stand mixer, cream together the softened butter, peanut butter, 1/2 cup white sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the egg, milk, and vanilla extract until the mixture is smooth and fully incorporated.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour streaks disappear.
  4. Shape the dough into 1-inch balls (approximately 1 tablespoon each). Roll each ball in the 1/3 cup of granulated sugar until evenly coated.
  5. Place the dough balls 2 inches apart on baking sheets lined with parchment paper. Bake for 8 to 10 minutes until the edges are set and tops have a slight crackle.
  6. Immediately after removing from the oven, press one Hershey’s Kiss firmly into the center of each cookie. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.