Ingredients:

  • 1 ½ cups All-Purpose Flour (180 g)
  • 1 teaspoon Baking Soda (5 g)
  • ½ teaspoon Baking Powder (2.5 g)
  • ¼ teaspoon Fine Sea Salt (1.5 g)
  • ½ cup (1 stick) Unsalted Butter, softened (113 g)
  • ½ cup Granulated Sugar (100 g)
  • ½ cup Light Brown Sugar, packed (110 g)
  • ½ cup Creamy Peanut Butter (130 g), non-'natural' style
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract (5 ml)
  • ½ cup Granulated Sugar (for rolling)
  • 36 pieces Chocolate Kisses or similar bell-shaped chocolate drops, unwrapped

Instructions:

  1. Preheat the oven to 175°C / 350°F. Line two large baking trays with parchment paper. Unwrap the 36 chocolate kisses and set them aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy (3–4 minutes). Scrape down the sides of the bowl.
  4. Beat in the creamy peanut butter until fully incorporated and the mixture is uniform.
  5. Add the egg and vanilla extract. Beat until just combined.
  6. Reduce the mixer speed to low. Gradually add the whisked dry ingredients, mixing only until the flour streaks disappear. Do not overmix.
  7. Cover the bowl with cling film and refrigerate the dough for a mandatory minimum of 30 minutes to prevent excessive spreading during baking.
  8. Place the ½ cup of rolling sugar into a shallow bowl. Using a cookie scoop, portion the dough into even balls (approximately 25g each).
  9. Roll each dough ball thoroughly in the granulated sugar until completely coated. Place them about 2 inches apart on the prepared baking sheets.
  10. Bake for 10–12 minutes. The edges should look lightly set and barely golden, but the centres should still look very soft.
  11. Immediately upon removing the hot tray from the oven, gently press one unwrapped chocolate kiss into the centre of each hot biscuit.
  12. Leave the biscuits on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely. Allow the chocolate to set fully (about 30 minutes) before serving or stacking.