Ingredients
Equipment
Method
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened salted butter, brown sugar, and white granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg, creamy peanut butter, and vanilla extract. Mix until smooth and combined.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Scoop out portions of dough, roll into balls, and roll each in extra granulated sugar. Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Remove from oven and immediately press a Hershey Kiss into the center of each cookie. Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Notes
- Use creamy peanut butter for the best texture; crunchy can alter the dough consistency.
- Experiment with other types of chocolate candies if you prefer.
- To enhance peanut butter flavor, increase the amount slightly but add more flour to maintain structure.
- These cookies can be frozen; store in an airtight container.