Ingredients:

  • 1/2 cup (115g) Unsalted Butter, softened
  • 1/2 cup (125g) Creamy Peanut Butter (conventional style)
  • 1/2 cup (100g) Granulated White Sugar
  • 1/2 cup (100g) Packed Brown Sugar
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 1 1/2 cups (190g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tbsp Granulated Sugar (for rolling)
  • 24 Hershey’s Kisses (optional)

Instructions:

  1. Prep the oven. Preheat your oven to 180°C and line two large baking sheets with parchment paper. Note: Preheating is non negotiable for a proper rise.
  2. Cream the fats and sugars. Combine the 115g butter, 125g peanut butter, 100g white sugar, and 100g brown sugar in a large bowl. Beat on medium high speed for 3 minutes until the mixture is pale and fluffy.
  3. Incorporate the liquids. Add the egg and vanilla extract to the bowl. Beat again for about 1 minute until the mixture looks smooth and emulsified.
  4. Whisk the dry ingredients. In a separate medium bowl, stir together the 190g flour, baking soda, and salt. Note: This prevents clumps of soda in your cookies.
  5. Combine the dough. Gradually fold the dry flour mixture into the wet ingredients using a spatula. Stop as soon as no white streaks remain.
  6. Shape the balls. Scoop the dough into 1 inch balls, roughly the size of a walnut. Roll each ball in the extra 2 tablespoons of sugar until fully coated and sparkling.
  7. Create the pattern. Place the balls 2 inches apart on the prepared sheets. Use a fork to press down once, then again at a 90 degree angle to create the classic crosshatch look.
  8. Bake the batch. Slide the sheets into the oven and bake for 10 minutes. The cookies are done when the edges are set and just starting to turn golden.
  9. Add the chocolate. If you're using the Kisses, press one firmly into the center of each cookie immediately after pulling them from the oven.
  10. Cool properly. Let the cookies sit on the hot baking sheet for 5 minutes before moving them to a wire rack. Note: They need this time to set their structure. Chocolate Chip Cookies with Brown Butter in 25 Minutes — Master homemade Chocolate Chip Cookies with our step-by-step guide. This brow...Peanut Butter Balls: Ready in 80 Minutes — Learn the best Peanut Butter Balls recipe for decadent, easy desserts. This g...Smores Cookies with Gooey Marshmallow Centers — Master these bakery-style smores cookies with a rich brown butter base. This ... $img_2$