In a large mixing bowl, cream softened butter with a hand mixer, for 30 seconds. See my tip below for softening butter.
½ cup unsalted butter
Add peanut butter and cream until smooth.
½ cup creamy peanut butter
Add both sugars and cream for 3 minutes, until light and fluffy.
½ cup granulated sugar, ½ cup packed light brown sugar
Add egg and vanilla and mix in just until incorporated.
1 large egg, 1 teaspoon vanilla extract
In another mixing bowl, whisk dry ingredients (flour, soda, salt).
1 ¾ cup all-purpose flour, 1 teaspoon baking soda
Add dry ingredients (in 3 parts) to butter-sugar mixture and stir in with a spatula or a wooden spoon.
Cover the bowl with plastic wrap. Chill the dough for at least 30 minutes in the fridge.
Preheat oven to 350° F. Line 2 large baking sheets with parchment paper.
Place the extra sugar in a small shallow bowl.
Using a 1 ½ tablespoon size cookie scoop, scoop dough and roll into balls. Roll each one in sugar, then place on a baking sheet, spacing them 2 inches apart.
¼ cup granulated sugar
Bake cookies for 8 to 9 minutes.
They will look puffed up. They will go down as they cool. Remove them from the oven and cool for 10 minutes.
Press one Hershey’s Kiss candy on each cookie. Gently press down. Cool cookies completely.
24 Hershey's chocolate candy
Notes
Make sure to soften the butter before making cookies. You can slice the butter into chunks and place it in the bowl you will be making the cookie dough in. It will soften faster, then in the whole stick.
Make sure to properly measure out the flour. Use a measuring cup without the spout. Fluff the flour in the container you store it in. Using a spoon, fill the measuring cup, then level off the top of the cup with your hand or a butter knife.
Servings size: we count 2 cookies per serving. Adjust it as needed.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.