Ingredients:

  • 1 cup (227 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (200 g) Light Brown Sugar, packed
  • 1 cup (250 g) Smooth Peanut Butter (classic style)
  • 2 large (100 g) Eggs, room temperature
  • 1 Tbsp (15 ml) Vanilla Extract
  • 2 1/2 cups (315 g) All-Purpose Flour, spooned and leveled
  • 1 tsp (5 g) Baking Soda
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/2 cup (100 g) Granulated Sugar (for rolling)
  • 48 pieces (Approx. 250 g) Hershey’s Kisses, chilled and unwrapped

Instructions:

  1. Prep Oven & Kisses: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Place unwrapped Hershey’s Kisses in the fridge to chill.
  2. Cream Fats and Sugars: In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes at medium speed).
  3. Incorporate Wet Ingredients: Beat in the peanut butter, then the eggs (one at a time), and finally the vanilla extract, scraping down the sides of the bowl often.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture on low speed, mixing just until combined. Do not overmix.
  5. Chill Dough (Crucial Step): Cover the dough and chill in the refrigerator for at least 30 minutes. This stabilizes the fat and prevents spreading during baking.
  6. Scoop and Roll: Place the 1/2 cup of reserved granulated sugar in a shallow bowl. Use a medium cookie scoop to portion the dough (1.5-inch balls). Roll each ball in the palm of your hand to smooth, then roll thoroughly in the granulated sugar until completely coated.
  7. Arrange and Bake: Place dough balls about 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes. The edges should be lightly golden, but the centres should still look slightly soft and pale. Do not overbake.
  8. Add the Kiss: Immediately upon removing the cookies from the oven, gently press one cold Hershey’s Kiss into the centre of each hot cookie. The warmth of the cookie will slightly soften the chocolate.
  9. Cool: Let the cookies sit on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Store them in an airtight container once the chocolate is firm.