-Chocolate Kisses -Salted Butter -Peanut Butter -Granulated Sugar -Brown Sugar -Egg
-Vanilla Extract -All-Purpose Flour -Baking Powder
Start by preheating the oven to 375ºF. Unwrap the chocolate kisses, place them in a bowl, and pop them in the freezer. You’ll want the kisses to be frozen by the time you press them into the cookies.
Add room temperature butter, peanut butter, white sugar, and light brown sugar to a bowl.
Beat the butters and sugars together on high speed until they appear light, creamy, and fluffy (about 3 minutes).
Add egg and vanilla extract and beat on high speed again until well combined (1-2 minutes).
In a separate bowl, stir together all-purpose flour with baking powder. Add about half of the flour mixture to the bowl and beat on low speed until incorporated. Add the remaining flour and beat again until combined.
When all of the flour is incorporated, the dough should form a soft dough, similar in texture to play dough, with no dry flour on the bottom of the bowl.
Place granulated sugar in a small bowl. Divide the dough into portions. Roll them into a ball, then roll the ball in the small dish of granulated sugar to coat. Place the rolled and coated cookies on a parchment-lined baking dish.
Space the cookies out about 2-inches from each other. Bake the cookies in the preheated 375ºF oven for 8-10 minutes, or just until you see a little cracking around the bottom edge and only a slight golden browning on the top, but no more.
The cookies won’t spread very much, they mostly puff up into nice little dome shapes. As soon as they come out of the oven, press a frozen chocolate kiss into the center of each cookie. It’s important to do this while the cookies are still hot and very soft.
Allow the cookies to cool for 5-10 minutes on the cookie sheet so they firm up enough to be able to pick them up with a spatula without bending. Once slightly firmed, transfer them to a cooling rack to finish cooling.