Instructions

• Set to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla; mix well.
• In another bowl, whisk together the flour, baking soda, and salt. Gradually add dry mixture to the wet mixture until blended.
• Roll dough into 1-inch balls. Roll each ball in granulated sugar to coat. Place them 2 inches apart on the prepared baking sheet.
• Bake for 8–10 minutes, until the cookies are lightly golden and set but still soft in the center.
• Immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges — that’s perfect!
• Transfer cookies to a wire rack to cool completely so the chocolate sets.
For extra chewiness, slightly underbake them.
Swap in dark chocolate or caramel-filled kisses for fun twists.
You can chill the dough for 30 minutes before rolling if it’s too soft.