Ingredients:

  • 0.5 cup granulated white sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup unsalted butter, softened
  • 0.5 cup vegetable shortening
  • 0.5 cup creamy peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1.75 cups all purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.33 cup extra sugar for rolling
  • 36 Hershey’s Kisses, unwrapped

Instructions:

  1. Heat the oven to 375°F and line baking sheets with parchment.
  2. Beat the butter, shortening, peanut butter, and both sugars until the mixture looks pale and fluffy.
  3. Add the egg and vanilla extract to the creamed mixture. Mix until the yellow streaks of egg disappear.
  4. In a separate small bowl, stir together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the wet ingredients. Mix until a soft, non sticky dough forms.
  6. Roll the dough into 1 inch rounds using your palms.
  7. Toss each ball into the extra granulated sugar until completely encrusted and sparkling.
  8. Place the balls 2 inches apart and bake for 8 minutes to 10 minutes until the edges are just slightly firm.
  9. Remove the tray and immediately press a chocolate kiss into the center of each cookie. Press until the edges of the cookie crack slightly.
  10. Move the cookies to a wire rack. Wait at least 20 minutes for the chocolate to firm up again.