1 cup Butter
¾ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 ¾ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt1/2 cup colorful sanding sugar
1 bag milk chocolate Kisses
Instructions
In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until smooth. Slowly add egg and vanilla and beat until incorporated.
Into a small bowl, sift flour, baking soda, and salt. Add to butter mixture and beat on low speed until just incorporated and no dry streaks remain. Using a rubber spatula, continue to mix until just combined; mixture should be smooth in texture and light brown. Refrigerate for at least 30 minutes or up to 1 hour.
Preheat oven to 350 degrees. Grease a tablespoon or small cookie scoop with butter, scoop dough, form into a ball, and dust with sanding sugar. Arrange on 2 parchment-lined baking sheets, spacing 1” apart.
Back cookies until golden, about 15 minutes. Do not overbake; these cookies will be chewy.
Gently press a Hershey Kiss into each cookie as soon as they come out of the oven. Transfer to a wire rack and let cool.