Step 1: Prepare the Chocolate Kisses
Begin by preparing the core of your treats. Unwrap all 36 chocolate candies and place them in a small bowl. Place the bowl directly into the freezer for at least 30 minutes while you prepare and chill the dough. This crucial actionable tip ensures the chocolate does not melt into a puddle when pressed into the hot cookies later, allowing them to retain their iconic shape.Step 2: Whisk the Dry Ingredients
In a medium-sized mixing bowl, vigorously whisk together the all-purpose flour, baking soda, and fine sea salt. Whisking not only thoroughly combines the elements but also aerates the flour, making your final baked goods noticeably lighter and more tender. Set this bowl aside so it is ready the moment your wet ingredients are perfectly combined.Step 3: Cream the Butter, Sugars, and Peanut Butter
In the bowl of a stand mixer fitted with a paddle attachment, combine the softened European butter, creamy peanut butter, dark brown sugar, and 1/3 cup of granulated sugar. Beat on medium-high speed for about three to four minutes until the mixture turns pale and fluffy. Scrape down the sides of the bowl, then add the room temperature egg and the pure vanilla extract. Mix on low speed until just incorporated to avoid incorporating too much air. Gradually add your dry ingredients to the wet mixture, mixing on the lowest speed until just a few streaks of flour remain.Step 4: Chill, Roll, and Coat the Dough
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Once chilled, scoop the dough and roll it into 1-inch balls. Pour the remaining 1/2 cup of granulated sugar into a shallow dish. Roll each dough ball generously in the sugar until completely coated. This step creates a beautiful, crackly exterior that contrasts perfectly with the soft interior.Step 5: Bake and Press to Perfection
Preheat your oven to 375 degrees Fahrenheit. Arrange the sugar-coated dough balls on parchment-lined baking sheets, spacing them about two inches apart. Bake for 8 to 10 minutes, or until the edges are just beginning to turn lightly golden brown. Remove from the oven and immediately press one frozen chocolate kiss securely into the center of each cookie, which will cause the edges to crack delightfully. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
