Description
A classic holiday cookie featuring a soft, chewy peanut butter base topped with a chocolate kiss center.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups creamy peanut butter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Approx. 1/2 cup granulated sugar (for rolling)
- Approx. 40 Hershey’s Kisses, unwrapped
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined. Stir in the peanut butter.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
- Place the remaining 1/2 cup of granulated sugar in a shallow bowl.
- Roll dough into 1-inch balls, then roll each ball in the granulated sugar to coat.
- Place the sugar-coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the tops are slightly cracked (do not overbake).
- Immediately upon removing from the oven, press one unwrapped Hershey’s Kiss into the center of each hot cookie.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The chocolate will soften, then set.
Notes
- Do not overbake the cookies; they should be slightly underdone when removed from the oven to ensure a soft texture.
- Pressing the Hershey’s Kiss immediately after baking allows the heat from the cookie to slightly melt the base of the chocolate, helping it adhere.
- The chocolate will soften and then set as the cookies cool.