Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 Hershey’s Kisses, unwrapped
Instructions
- In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating well to combine. In a separate smaller bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Scoop about one tablespoon of dough at a time and roll it into a 1-inch ball. Roll each ball in a small bowl of granulated sugar until evenly coated. While you prepare the dough, preheat your air fryer to 330°F (165°C) for about 3 minutes.
- Place the prepared dough balls into the air fryer basket, leaving at least 2 inches of space between each cookie to allow for spreading and airflow. You will likely need to work in batches. Slide the basket into the air fryer and cook at 330°F for 7 to 9 minutes. The cookies are ready when they have puffed up and the edges are just starting to set and turn a very light golden brown. Do not overcook them, as they will continue to firm up as they cool.
- Immediately after removing the basket from the air fryer, gently press one unwrapped chocolate kiss into the center of each warm cookie. The heat from the cookie will slightly melt the bottom of the chocolate, helping it stick. Carefully transfer the cookies to a wire cooling rack or a serving plate using a small spatula. Allow the cookies to sit for at least 10 to 15 minutes so the chocolate sets and the cookie structure firms up. Arrange them on a festive platter and serve while the centers are still slightly soft.
- Cook Time: 23 minutes