Ingredients:
- 1 ½ cups All-Purpose Flour, sifted
- 1 tsp Baking Soda
- ½ tsp Fine Sea Salt
- ½ cup Unsalted Butter (1 stick), softened
- ½ cup Creamy Peanut Butter (Jif or Skippy style)
- ½ cup Granulated White Sugar (for dough)
- ½ cup Packed Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- ¼ cup Granulated White Sugar (for rolling)
- 36–40 pieces Chocolate Kisses, unwrapped and chilled
Instructions:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap all chocolate kisses and place them in the refrigerator or freezer to chill.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry mixture aside.
- In the bowl of a stand mixer, combine the softened butter, peanut butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and fluffy (approximately 3–4 minutes).
- Beat in the egg and vanilla extract until just combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing only until just incorporated and no dry streaks remain.
- Cover the dough bowl and chill in the refrigerator for at least 30 minutes. This chilling step is crucial to prevent the cookies from spreading too thinly.
- Place the ¼ cup of rolling sugar in a shallow bowl. Using a cookie scoop (about 1.5 Tbsp), roll the chilled dough into smooth, uniform balls, then coat each ball thoroughly in the granulated sugar.
- Place the sugar-coated balls on the prepared baking sheets, about 2 inches (5 cm) apart. Bake for 8–10 minutes. The edges should look set, but the centers must still look slightly soft and puffy. Do not overbake.
- Immediately upon removing the cookies from the oven, gently press one chilled chocolate kiss directly into the centre of each warm cookie. The chocolate will soften slightly, creating the iconic 'blossom' shape.
- Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.