Ingredients:

  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 1 cup (240ml) creamy peanut butter
  • 1 large egg, at room temperature
  • 2 tablespoons (30ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2.5g) baking powder
  • 1/4 teaspoon (1.25g) salt
  • 24 Hershey's Kisses (unwrapped)
  • Flaky sea salt, for sprinkling

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the peanut butter until well combined. Add the egg, milk, and vanilla extract; mix until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and refrigerate for at least 30 minutes to prevent spreading during baking.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Roll dough into 1-inch (2.5cm) balls. Place them 2 inches apart on the prepared baking sheets.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  9. Immediately after removing from the oven, press a Hershey's Kiss into the center of each cookie.
  10. Sprinkle a pinch of flaky sea salt over the tops of the cookies.
  11. Transfer cookies to a wire rack to cool completely.