Ingredients:
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar (plus more for rolling)
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
24 chocolate kisses, unwrapped
Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Scoop tablespoon-sized portions of dough and roll into balls. Roll each dough ball in granulated sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheet about 2 inches apart.
Bake for 8–10 minutes, or until the cookies are lightly golden and puffed.
Immediately after removing from the oven, press one chocolate kiss into the center of each cookie.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: ~120 kcal per cookie | Servings: 24 cookies