Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
COOKIE DOUGH
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, cream butter, peanut butter, sugar, and brown sugar until smooth. Beat in eggs and vanilla extract until fully incorporated.
- In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add to the butter mixture and mix until just combined.
ASSEMBLY
- Place some granulated sugar in a bowl. Scoop dough into 1 inch balls with cookie scoop. Roll with hands to make balls and toss in granulated sugar, rolling to make sure everything is coated. Place on parchment lined baking sheets.
- Bake for about 10 minutes or until slightly brown. Remove from the oven and immediately press a Hershey Kiss into each cookie, allowing the cookie to crack slightly. Let cool for a minute or two on the cookie sheet before transferring to a wire rack. (They will be soft and continue to bake for a few minutes as they cool out of the oven on the cookie sheet.)
STORAGE
- Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
