8 tablespoons (113 g) unsalted butter, melted and cooled
½ cup (105 g) packed brown sugar
½ cup (100 g) granulated sugar
1 large egg
1 cup (226 g) unsalted creamy natural peanut butter
36 pieces of chocolate kisses or pieces of white, milk or dark chocolate
In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and the sugars for 2 minutes, stopping to scrape down the sides a few times.
Add the egg and beat on medium-low speed for 1 minute. Add the peanut butter and beat on medium-low speed for 1 minute.
Remove the bowl from the mixer and fold in the flour mixture until it is completely absorbed. Cover and refrigerate for 30 minutes.
Preheat oven to 350°F. Lightly butter a cookie sheet.
Roll 1 tablespoon (20 g) of dough into a ball and place 2 inches apart on a prepared cookie sheet.
Bake for 12 minutes.
Remove from the oven and immediately press a piece of chocolate in the center of each cookie. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
The cookies can be stored in an airtight container for up to three days.
Note: If you prefer a peanut butter cookie without chocolate, just flatten the ball of dough with a fork in a criss-cross pattern before baking.