- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup brown sugar, packed
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add the 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, and 1/2 cup peanut butter to a stand mixer or large mixing bowl. Using your stand mixer or a hand mixer, blend on medium speed until everything is creamed together and fluffy, about two minutes.
Add the egg and 1 teaspoon vanilla and mix well.
Add the 1 3/4 cup flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Blend on low speed just until all the flour is incorporated. Do not overmix.
Cover the bowl with plastic wrap and chill for at least 30 minutes.
When ready to bake, preheat your oven to 375 degrees F.
Unwrap about 40 Hershey’s Kisses.
Use a small cookie scoop to portion out the cookie dough. Roll each ball of dough between the palms of your hands gently to smooth out any rough edges. Then put about 1/4 cup granulated sugar in a bowl and roll each ball of dough in the sugar.
Place on parchment-lined or silicone mat-lined baking sheets, with about two inches between each ball of dough.
Bake for eight minutes, just until cracks begin to form.
Leave on the baking sheets for about two minutes. Then remove from the baking sheets and place on wire racks to cool. Press a Hershey’s Kiss into the middle of each cookie as soon as you remove it from the baking sheet. If your kisses are melting, you may need to wait a little longer.
I always use salted butter. If using unsalted butter, increase salt to 1/2 teaspoon.