Ingredients
Scale
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup softened unsalted butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 Hershey’s Kisses (unwrapped)
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Unwrapping all the Hershey’s Kisses now saves time later; place them in a small bowl and set them aside. If your kitchen is very warm, keep the chocolate in the refrigerator until needed so they hold their shape better.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. Add the peanut butter and mix again until fully incorporated. Drop in the egg, milk, and vanilla extract, beating on medium speed until the batter is smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet peanut butter mixture. Mix on low speed just until the flour streaks disappear. Be careful not to overmix, as this can make the cookies tough instead of tender.
- Shape the dough into 1-inch balls (about a tablespoon of dough per ball). Roll each ball in a small bowl of granulated sugar until evenly coated. Place the balls 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes, or until the edges are just lightly golden. The centers will still look slightly soft, which is perfect.
- Immediately after removing the cookies from the oven, press a Hershey’s Kiss firmly into the center of each warm cookie. The cookie will crack slightly around the edges, creating the signature “blossom” look. Let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. The chocolate will soften from the heat; do not touch them until the chocolate has re-hardened.
- Cook Time: 30 minutes