Kue Bunga Selai Kacang

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
2. Add ½ cup unsalted butter, ¾ cup creamy peanut butter, ½ cup packed brown sugar, and ⅓ cup granulated sugar to a large bowl or the bowl of a stand mixer and beat with the paddle attachment for 2-3 minutes on medium-high speed or until light and fluffy.
3. Add 1 large egg and 2 teaspoons vanilla extract and mix until combined. Scrape down the bottom and sides of the bowl as needed.
4. Add 1 ⅓ cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, and ¼ teaspoon baking powder to a medium bowl and whisk to combine.
5. Add the flour mixture to the peanut butter mixture and mix just until combined and all the flour is absorbed.
6. Scoop the dough using a small cookie scoop or 1 ½ tablespoon portions and roll them into balls with your hands. Roll the dough balls in a bowl with about ½ cup of granulated sugar, adding more as needed to coat all of them evenly.
7. Place the dough balls on the prepared sheet pans, leaving about 2 inches between them. Bake for 8-10 minutes, until the tops are beginning to crack and the edges of the cookies have set.
8. Remove the cookies from the oven and immediately place one of the unwrapped 24 Hershey’s chocolate kisses in the center of each cookie. Let the cookies cool on the sheet pans for at least 3 minutes before transferring them to a cooling rack to finish cooling.