Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 cup granulated sugar (for rolling)
  • 36 milk chocolate kisses, unwrapped and chilled

Instructions:

  1. Prep and Preheat: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap the chocolate kisses and place them in the fridge or freezer to chill.
  2. Combine Wet Ingredients: In the bowl of an electric mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  3. Add Peanut Butter: Add the creamy peanut butter and mix until fully incorporated.
  4. Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until just combined. Do not overmix.
  5. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Combine Dough: Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just combined. Stop immediately when no streaks of flour remain.
  7. Chill the Dough (Crucial Step): Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This helps prevent spreading.
  8. Shape the Cookies: Place the remaining 1/4 cup of granulated sugar in a shallow bowl. Use a cookie scoop to form uniform balls (approx. 1.5 tablespoons).
  9. Roll in Sugar: Roll each dough ball thoroughly in the granulated sugar until completely coated.
  10. Arrange on Sheet: Place the sugared dough balls two inches apart on the prepared baking sheets. Do not flatten them.
  11. Bake: Bake one sheet at a time for 8–10 minutes. The cookies should be lightly golden on the edges and appear slightly underbaked/puffy in the centre.
  12. Add the Blossom: Immediately remove the cookies from the oven. Working quickly, take a chilled chocolate kiss and gently press it into the centre of each warm cookie. The heat will cause the cookie to crack slightly (the blossom effect).
  13. Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. The chocolate will set as they cool.