SaveIngredients
Method
Heat the oven to 375°F and line two baking sheets with parchment. Unwrap the chocolate kisses.
Beat the butter, peanut butter and both sugars with a hand mixer until creamy, then beat in the egg and vanilla.
Mix in the flour, baking soda and salt until a soft dough forms.
Roll into 24 small balls, roll in sugar and set 1 1/2 inches apart on the sheets.
Bake until puffed and just set at the edges, with the tops starting to crack.
Immediately press a chocolate kiss into the center of each cookie; the cookie cracks around it. Leave on the sheet to cool so the kisses set.
Tips
- Use regular creamy peanut butter; natural peanut butter makes the dough oily and the cookies spread.
- Press the kisses in the second the tray comes out, while the cookies are soft, or they crumble.
- Pop the tray in the fridge for 10 minutes after if you need the chocolate tips firm for stacking.
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Gear that helps
- Hand mixer Whips cream and beats batters fast.
- Rimmed sheet pan Heavy pans brown better and don’t warp.
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