Instructions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Measure and set aside 1/2 cup of the creamy peanut butter for the coating; use the remaining 1/2 cup in the dough.
• In a large mixing bowl, beat together 2 sticks butter (room temperature), 1/2 cup creamy peanut butter, 1/2 cup light brown sugar, and 1/4 cup granulated sugar with an electric mixer until smooth and creamy.
• Add 1 egg and 2 teaspoons vanilla extract to the butter mixture and beat until combined.
• Add 1 1/3 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix on low speed (or stir by hand) until just combined—do not overmix.
• Fold in 1/3 cup mini chocolate chips until evenly distributed.
• In a medium bowl, combine the reserved 1/2 cup creamy peanut butter with 2/3 cup powdered sugar. The mixture will be clumpy and moist. Cover and refrigerate this coating mixture for at least 30 minutes (or up to 3 days).
• After the coating mixture has chilled, roll the cookie dough into balls about 2 teaspoons each. Working one at a time, roll each dough ball through the chilled peanut butter–powdered sugar coating, pressing gently so the coating adheres.
• Place the coated dough balls on the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven 10–12 minutes, until the cookies are just set around the edges but still soft in the centers. Do not overbake.
• Remove the baking sheets from the oven and immediately press 1 chocolate kiss into the center of each hot cookie.
• Let the cookies cool on the baking sheets for 15 minutes, then transfer them to a wire rack to cool completely.
• Store cooled cookies in an airtight container for up to 1 week.