Ingredients:

  • 220g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 113g unsalted butter, softened
  • 125g creamy peanut butter
  • 100g granulated sugar
  • 105g light brown sugar, packed
  • 1 large egg, room temperature
  • 30ml whole milk
  • 1 tsp vanilla extract
  • 65g granulated sugar for rolling
  • 36 milk chocolate kisses

Instructions:

  1. Whisk the dry ingredients. Combine 220g flour, 1 tsp baking soda, and 0.5 tsp salt in a bowl.
  2. Cream the fats and sugars. Beat 113g butter, 125g peanut butter, 100g white sugar, and 105g brown sugar until pale and fluffy.
  3. Incorporate the liquids. Add the egg, 30ml milk, and 1 tsp vanilla.
  4. Fold in the flour. Gradually mix in the dry ingredients until just combined.
  5. Chill the dough. Let it rest in the fridge for 20 minutes.
  6. Shape the balls. Roll the dough into 1 inch rounds using about 1 tablespoon per cookie.
  7. Apply the coating. Roll each ball in the 65g of granulated sugar until fully sparkling.
  8. Bake the cookies. Place on a tray and bake at 375°F for 8 to 10 minutes until the edges are just set.
  9. The final squish. Immediately press a chocolate kiss into the center of each warm cookie.
  10. Cool completely. Transfer to a wire rack. Wait for the chocolate to firm up before stacking.