Ingredients:

  • 1 ¾ cups (210 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (2.5 g) Fine Sea Salt
  • ½ cup (115 g) Unsalted Butter, softened
  • ½ cup (100 g) Granulated White Sugar
  • ½ cup (100 g) Packed Light Brown Sugar
  • ½ cup (125 g) Creamy Peanut Butter (processed type)
  • 1 large Egg, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • ¼ cup (50 g) Granulated White Sugar, for rolling
  • 36–40 Chocolate Kisses (Hershey's or similar), chilled

Instructions:

  1. Prep the Kitchen: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Unwrap all chocolate kisses and place them in the fridge or freezer to chill.
  2. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. Cream Fats and Sugars: In the bowl of a stand mixer, cream the softened butter, granulated sugar, brown sugar, and peanut butter on medium speed until the mixture is light, fluffy, and noticeably paler in colour (about 3–4 minutes). Scrape down the sides.
  4. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined.
  5. Mix Dough: Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just combined and no streaks of flour remain. Do not overmix.
  6. Chill Dough: Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes. This helps prevent spreading.
  7. Shape the Dough: Place the ¼ cup of coating sugar into a small bowl. Scoop or roll the chilled dough into uniform balls, approximately 1 inch (2.5 cm) in diameter (about 1 tablespoon each).
  8. Coat and Place: Roll each dough ball thoroughly in the granulated sugar until coated. Place the coated balls onto the prepared baking sheets, spaced about 2 inches apart.
  9. Bake: Bake for 10–12 minutes. The cookies are ready when the edges are set and lightly golden, but the centre still looks slightly soft and underdone.
  10. Blossom the Cookies: Immediately upon removing the hot cookies from the oven, gently press one chilled chocolate kiss directly into the centre of each cookie. The heat will melt the chocolate just enough for it to adhere and soften slightly.
  11. Cool: Let the cookies sit on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The chocolate will firm up as they cool.