180gcreamy peanut butter2/3 cup plus 2 tablespoons
120ggranulated sugar1/2 cup plus 2 tablespoons
80gbrown sugar6 tablespoons
2largeeggsroom temperature
5gvanilla extract1 teaspoon
3gbaking soda1/2 teaspoon
1gbaking powder1/4 teaspoon
3gsalt1/2 teaspoon
For Rolling and Topping:
50ggranulated sugar1/4 cup
24Hershey's Milk Chocolate Kissesunwrapped
Instructions
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup salted butter,120 g granulated sugar,80 g brown sugar.
Add the eggs and vanilla extract and mix until combined. Add the peanut butter and mix until fully incorporated.2 large eggs,5 g vanilla extract,1/2 cup salted butter.
In a separate bowl, whisk together the Einkorn, freshly milled soft white wheat flour, baking soda, baking powder, and salt.210 g freshly milled einkorn flour,70 g freshly milled hard white wheat flour,3 g baking soda,1 g baking powder,3 g salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Cover and refrigerate the dough for 30 minutes to allow the freshly milled flour to hydrate.
Preheat the oven to 375°F. Line baking sheets with parchment paper.
Scoop about 1 tablespoon of dough per cookie. Roll into balls, then coat each ball in granulated sugar.50 g granulated sugar.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake for 9–11 minutes, until the edges are set and the tops begin to crack.
Immediately press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.24 Hershey's Milk Chocolate Kisses.