Ingredients
1¼cupsall purpose flour,spoon & leveled
½tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
¼cupgranulated sugar
½cuplight brown sugar,packed
1large egg,at room temperature
¾cupcreamy peanut butter
1tsppure vanilla extract
24chocolate kiss candies,unwrapped
½cupgranulated sugar
¼cupgreen sanding sugar,and (¼ cup) red sanding sugar
Preparation
Whisk the flour, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on high speed until creamy.
At medium-high speed, beat in ¼ cup of granulated sugar and the ½ cup of brown sugar until completely creamed and smooth for about 2 minutes.
Add the egg and beat on high until combined for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator.
If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the ½ cup of sugar (or sanding sugar) and arrange on the baking sheet about 2 inches apart.
Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt.
Remove after 10 minutes in the freezer. Repeat with second baking sheet of cookies.
