¼cupgranulated sugar + 1/3 cup for rollingoptional
¾cupcreamy peanut buttersomething like Skippy or Jif works best, don’t use a ‘natural’ peanut butter that separates
2teaspoonsvanilla extract
1 ¼cupsall-purpose flour
½teaspoonbaking soda
¼teaspoonsaltor to taste
22Hershey’s Kissesunwrapped
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, brown sugar, 1/4 cup granulated sugar, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Optionally (but recommended) add 1/3 cup sugar to shallow bowl and roll dough mounds through sugar.
Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. I let them cool on the baking sheet and don’t use a rack.
Immediately place one Kiss in the center of each cookie, pressing down slightly so the edges crack a bit if desired.
Allow cookies to cool for at least 15 minutes before serving, or until chocolate has had time to set up and has ‘glued’ onto the cookie.
Notes
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.