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Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).
Add peanut butter, and stir well.
Add eggs and vanilla extract and stir until well-combined.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour*
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining ½ cup of sugar into a small bowl and set aside.
Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2" apart.
Bake on 375F (190C) for 8 minutes.
Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie. Allow to cool completely on cookie sheet.