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Ingredients
1/2 cup granulated sugar, plus more for rolling the cookies
1/2 cup light brown sugar, packed
1/2 cup creamy peanut butter
1/2 cup unsalted butter, at room temperature
1 egg, preferably at room temperature
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
54 Hershey's kisses
Instructions
Preheat oven to 375F and line a baking sheet with parchment paper. Unwrap your Hershey's kisses and set them aside.
In a stand mixer or with electric beaters, combine the sugar, brown sugar, peanut butter, soft butter, and egg until smooth.
Add the flour, baking soda, baking powder, and salt, and mix to combine until no streaks of flour remain.
Scoop the dough into tablespoon sized portions and roll into round balls with your hands. Toss the balls in a small bowl of granulated sugar to coat evenly. Place on the prepared baking sheet, leaving about 2 inches of space between the cookies. Note: we found no benefit to chilling the dough, so we use it right away.
Bake for 8 minutes. The cookies will look puffed, and pale. Immediately, while the cookies are still hot on the baking tray, very gently press a Hershey's kiss into the center of each cookie.
Note: it's important that you do this right away. Don't let the cookies cool, even for a minute.
Transfer the cookies to a cooling rack. Allow the cookies to fully set up before enjoying or storing them, as the chocolate kisses absorb the heat from the cookie and will be very soft while they are still warm.
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