Ingredients
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup roasted, salted peanuts
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup packed dark brown sugar
- ¾ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 96 Hershey’s Chocolate Kisses (from two 1-pound bags), wrappers removed
Preparation
Step 1
1. Adjust an oven rack to the middle position and heat the oven to 350°. Line a baking sheet with parchment paper.
2. Whisk 1 ¾ cups flour, the salt, baking soda, and baking powder together in a medium bowl. Process the remaining 1 cup flour and the peanuts in a food processor until ground, then stir into the flour mixture.
3. With an electric mixer at medium-high speed, beat the butter and sugars together until fluffy, about 2 minutes. Add the peanut butter and continue to beat until combined. Add the eggs, one at a time, beating after each addition until incorporated, then beat in the vanilla. Reduce the speed to low, add the flour mixture in two batches, and mix until incorporated. Cover the bowl and refrigerate the dough until stiff, about 30 minutes.
4. Roll 1-inch balls of dough and space them 2 inches apart on a baking sheet. 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.