Ingredients:

  • 1.75 cups (210g) all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.5 cup (113g) unsalted butter, softened to room temperature
  • 0.5 cup (135g) creamy peanut butter (standard commercial brand)
  • 0.5 cup (100g) granulated white sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 0.33 cup granulated sugar, for rolling
  • 36 milk chocolate kisses, unwrapped

Instructions:

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined and aerated.
  3. In a stand mixer or using an electric hand mixer, beat the softened butter, peanut butter, 1/2 cup granulated sugar, and light brown sugar on medium-high speed until the mixture is pale and fluffy.
  4. Add the egg, vanilla extract, and whole milk to the creamed mixture. Beat until fully incorporated and smooth.
  5. Reduce mixer speed to low and gradually add the dry flour mixture. Mix just until the flour streaks disappear; do not overmix.
  6. Shape the dough into 1-inch balls (approximately 25g each). Roll each ball in the 1/3 cup of extra granulated sugar until evenly coated.
  7. Place the dough balls on the prepared baking sheets, spaced 2 inches apart. Bake for 8 to 10 minutes until the edges are lightly golden and the surfaces show slight cracks.
  8. Remove from the oven and let the cookies rest on the baking sheet for exactly 2 minutes. This sets the structure without melting the chocolate completely.
  9. Press one milk chocolate kiss firmly into the center of each warm cookie. Transfer to a wire rack to cool completely until the chocolate has re-solidified.