Ingredients:

  • 1 ¾ cups (210 g) All-Purpose Flour, sifted
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (3 g) Fine Sea Salt
  • ½ cup (113 g) Unsalted Butter, softened
  • ½ cup (100 g) Granulated Sugar (for dough)
  • ½ cup (110 g) Packed Light Brown Sugar
  • ½ cup (128 g) Smooth Peanut Butter (stabilised)
  • 1 Large Egg, at room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • ⅓ cup (65 g) Granulated Sugar (for rolling)
  • 36 pieces Milk Chocolate Kisses, unwrapped

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Unwrap all chocolate kisses and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the softened butter, the two types of sugar (granulated and brown), and the peanut butter on medium speed until the mixture is light, fluffy, and significantly paler in colour (about 2–3 minutes). Scrape down the bowl occasionally.
  4. Beat in the egg until just incorporated, followed by the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; stop as soon as no streaks of flour remain.
  6. Chill the dough: Wrap the dough tightly and place it in the refrigerator for a minimum of 30 minutes. This is a crucial step to prevent spreading.
  7. Use a cookie scoop (approx. 1 ½-tablespoon size) to form dough balls. Roll each ball thoroughly in the shallow plate of extra granulated sugar until completely coated. Place them 2 inches apart on the prepared baking sheets.
  8. Bake cookies for 8–10 minutes. The edges should look set and lightly golden, but the centres should still look slightly pale and soft. Do not overbake.
  9. Immediately upon removing the hot tray from the oven, press one chocolate kiss firmly into the centre of each cookie. This will cause the edges of the cookie to crinkle and 'blossom' around the chocolate.
  10. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The chocolate will set as the cookies cool.