Ingredients
Method
- In a medium bowl, add flour, baking soda, and salt. Whisk together and set aside.
- In a stand mixer or using a hand mizer, beat the butter with a paddle attachment for about a minute until creamy. Scrape down side, if needed, then add the 1/4 cup of white sugar and 1/2 cup of brown sugar. Beat until creamed, about 2-3 minutes.
- Scrape down side of bowl, if needed, and add the egg. Beat until combined. Then, add the peanut butter and the vanilla extract. Again, scrape down as needed. Mix on high until combined, about 2-3 minutes.
- Gently add the dry ingredients (flour, baking soda, salt) to the peanut butter mixture and mix on low until combined. In the mixing bowl or a separate clean bowl, cover with plastic wrap (not touching the dough) and chill in the fridge for 30 minutes to 2 hours.
- After chilling, preheat the oven to 350 degrees F. Line two baking sheets with silicone baking sheets or parchment paper.
- Scoop your cookies into dough balls and place on baking sheet. Once finished scooping, roll in the 1/2 cup of sugar in a small bowl. Set sugared cookie dough balls back on baking sheets, about 12 per baking sheet.
- Bake for about 10 minutes until the dough starts to crack. Remove from oven and let cool for about 5-10 minutes. While they are cooling on the counter, make some room in your freezer to chill.
- Gently add a hot cocoa kiss the middle of each slightly cooled cookie. Careful not to push too hard so it doesn't crack the cookie. After adding all the kisses, place the baking sheets in the freezer and chill for about 10 minutes so the kisses don't melt and set in the cookies.
- You can enjoy the cookies immediately after they've cooled!
Notes
They will stay delicious at room temperature for up to 5 days, if they last that long.