Instructions

1. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
2. Cream the butter, peanut butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
3. Add the egg, egg yolk and vanilla extract and mix until well combined.
4. Add the dry ingredients and mix until the dough is well combined. Do not over mix.
5. Wrap and refrigerate the cookie dough for at least one hour. The cookies turn out even better (thicker and more chewy – and for longer) if you refrigerate it overnight.
6. After refrigerating the dough, preheat the oven to 350 degrees and prepare a cookie sheet with parchment paper or a silicon baking mat.
7. Let the dough soften enough to work with it, then form balls of 1 tablespoon of cookie dough. Do not make the cookies larger than that or they will spread too much.
8. Roll the cookie dough in the additional sugar, then place on the cookie sheet.
9. Bake cookies for 7-9 minutes. While they bake, unwrap the chocolate kisses.
10. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The kisses will melt, but will firm up again once cooled completely. To speed up the cooling of the chocolate, you could pop the cookies into the freezer or fridge.
11. Once cool, store the cookies in an airtight container at room temperature. Cookies should be good for 5-7 days.