Ingredients
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
- 2 cups creamy peanut butter
- 1 1/2 cups brown sugar (10 1/2 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- Hershey’s Chocolate Kisses (from a 12 oz bag), wrappers removed
Preparation
Step 1
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
Add the dry ingredients and mix until combined.
Scoop the dough and roll into 1-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
Bake until just set and beginning to crack, 9-11 minutes, rotating the baking sheet halfway through baking. Working quickly, remove the baking sheet from the oven and firmly press one Kiss in the center of each cookie. Return the baking sheet to the oven and bake until lightly golden, about 2 minutes. Transfer the baking sheet to a wire rack to cool for 5 minutes, then transfer the cookies directly to a wire rack to finish cooling.