Ingredients
Scale
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 36 Hershey’s chocolate kisses, unwrapped
Instructions
- Preheat the oven to 375°F. Line cookie sheets with parchment paper.
- In a large mixing bowl, combine the peanut butter, unsalted butter, granulated sugar, light brown sugar, and salt. Cream together until well combined.
- Add the egg and vanilla extract to the mixture. Beat until fully combined.
- Add the all-purpose flour and baking soda. Mix until the dough comes together.
- Scoop and roll the dough into 1-inch balls, rolling them in additional granulated sugar if desired.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8 to 10 minutes, until the cookies are puffy and have cracks on top.
- Immediately press a Hershey’s chocolate kiss into the center of each cookie.
- Allow the cookies to cool completely on the pan before serving or storing.
Notes
Cookies can be stored in an airtight container for up to 1 week or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: cookies, peanut butter, chocolate, dessert, holiday baking