- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp corn starch
- 1 tsp salt
- 1/2 cup granulated sugar for rolling
- 24 Hershey’s kisses chocolate candies
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated and brown sugars, egg and vanilla and beat on medium speed until creamy and free of lumps. Add the peanut butter and mix until just combined.
In a separate bowl, combine the flour, baking soda, corn starch and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Pour the 1/2 cup granulated into a small bowl. Scoop out tablespoon-size portions of batter and roll (using your hands) into balls. Roll the balls in the sugar and place 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until edges are golden brown.
Remove from oven and gently but firmly press one chocolate candy into the center of each cookie. Allow to cool completely.
Milk chocolate kiss candies are the classic choice, of course, but feel free to replace them with any of the delicious varieties of kisses available!
Roll the balls of dough in granulated sugar or opt for a chunkier sugar texture and use turbinado sugar instead.
Calories: 127kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 157mg | Potassium: 39mg | Fiber: 1g | Sugar: 12g | Vitamin A: 96IU | Calcium: 14mg | Iron: 1mg