Classic Thumbprint Hershey Kiss Cookies (Print version)

Soft peanut butter thumbprint cookies crowned with Hershey's Kisses. Ready fast with no chilling and about fifty cookies per batch.

# Ingredients:

01 - 1 1/3 cups (170 g) all-purpose flour

02 - 1 teaspoon baking powder

03 - 1 teaspoon fine sea salt

04 - 1/2 cup plus 2 tablespoons (140 g) unsalted butter, melted and slightly cooled

05 - 1/2 cup (100 g) light brown sugar, packed

06 - 1/2 cup plus 1 tablespoon (115 g) granulated sugar

07 - 1 cup (250 g) creamy no-stir peanut butter

08 - 1 large egg, room temperature

09 - 1 teaspoon vanilla extract

10 - 60 unwrapped milk chocolate Hershey's Kisses (about 11 oz / 310 g)

01 - Preheat oven to 350°F. Line baking sheets with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl until blended.

02 - In a large bowl, stir the melted butter, brown sugar, granulated sugar, and peanut butter until smooth. Beat in the egg and vanilla.

03 - Add the flour mixture to the peanut butter mixture and stir just until combined. Do not over-mix.

04 - Roll scant tablespoonfuls of dough into balls and place 1 inch apart on the prepared baking sheets.

05 - Bake for 8 to 10 minutes, until the tops look set and the edges are barely golden.

06 - Immediately press a Hershey's Kiss into the center of each hot cookie. Let cool on the pans for 5 minutes, then transfer to wire racks.

01 - Press the kisses into the cookies while they are still hot from the oven.

02 - Store in an airtight container at room temperature for up to 4 days.