01 -
In a medium bowl, whisk together 1 ¾ cups flour, 2 tablespoons flour, baking soda, and salt. Set aside.
02 -
In a separate bowl or stand mixer, beat softened butter, brown sugar, powdered sugar, and peanut butter until fluffy, about 2-3 minutes. Add egg and vanilla, mixing until fully incorporated.
03 -
Gradually add dry mixture to wet, mixing on low until just combined. Cover with plastic wrap and refrigerate for one hour to firm.
04 -
Roll dough into 1-inch diameter balls, then roll each in granulated sugar. For crinkle variation, roll first in granulated sugar then powdered sugar. For thumbprint style, create an indentation after rolling. Place on parchment-lined sheets, spacing 2 inches apart. Chill while preheating oven.
05 -
Heat oven to 350°F (180°C).
06 -
Bake for 12 minutes until set. Immediately press a chocolate kiss into the center of each cookie after removing from oven. For thumbprint cookies, gently re-indent centers after baking. Cool on baking sheet for 10 minutes.
07 -
Transfer cookies to wire rack to cool completely. Fill thumbprint cookies with jam after cooling. For crinkle cookies, allow cooling on sheet for 10-15 minutes before transferring.