Instructions
Preheat the oven to 175°C. Line two baking sheets with parchment paper or lightly grease them so the cookies release easily.
In a medium bowl, combine the peanut butter, sugar, and egg. Mix with a sturdy spoon or spatula until the mixture is smooth, thick, and thoroughly blended, with no streaks of egg remaining. The dough will be soft but should hold together when pressed.
Using a small cookie scoop or a spoon, divide the dough into 24 equal portions. Roll each piece between your palms into a smooth ball about 2.5 cm in diameter, then place them on the baking sheet, spaced about 5 cm apart.
Bake one sheet at a time on the middle oven rack for 8 to 10 minutes, until the cookies have puffed up, developed slight cracks on top, and set at the edges. They should remain soft in the center; they will firm up as they cool.
Once you remove the baking sheet from the oven, gently press a chocolate kiss into the center of each warm cookie. The cookie will crack a bit more at the edges when pressed—this is expected and gives it a classic flower-like appearance.
Let the cookies cool on the baking sheet for 5 minutes to set, then carefully transfer them to a wire rack to cool completely. The chocolate will soften from the heat and then gradually firm up again. For a texture where the cookies hold their shape or melt away completely, chill the fully cooled cookies in the refrigerator for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days. They are especially good served cold, straight from the back of the fridge.
Variations and tips
For a deeper, more nuanced flavor, replace 2–3 tablespoons of granulated sugar with light brown sugar, keeping the total amount of sweetener at 3/4 cup. For slightly less sweet cookies with a stronger peanut flavor, use 2/3 cup of sugar instead of 3/4 cup; the texture will remain pleasantly chewy. Crunchy peanut butter can be used instead of creamy; it adds a bit of texture, though the cookies may crack slightly more. For a chocolatey version, use chocolate-hazelnut spread in place of half the peanut butter (1/2 cup peanut butter and 1/2 cup chocolate-hazelnut spread) while keeping the other ingredients the same. For a more festive look without additives, lightly roll the dough balls in extra granulated sugar before baking to give them a sparkling appearance. If you need to prepare the dough balls in advance, the unbaked balls freeze well: place them on a tray to freeze, then transfer them to a freezer bag for up to 2 months; Bake from frozen, extend the baking time by 1–2 minutes, and sprinkle with chocolate candies on top according to the instructions.
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