Yield: About 24 cookies

Ingredients:

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (125g) peanut butter
• 1/2 cup (100g) granulated sugar (plus more for rolling)
• 1/2 cup (110g) brown sugar, packed
• 1 large egg
• 1 tsp almond extract
• 1 tbsp milk
• 1 3/4 cups (220g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp mole starter
• 24 chocolate kisses (or Oaxaca chocolate squares if available)

Instructions:

• Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

• In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, milk, and mole starter, beating until well combined.

• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

• Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft but not sticky. Chill for 15 minutes if it feels too soft to handle.

• Scoop out tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat, then place on the prepared baking sheets about 2 inches apart.

• Bake for 8–10 minutes or until the cookies are lightly golden and slightly puffed.

• Immediately press a chocolate kiss or a square of Oaxaca chocolate into the center of each cookie. The cookies will crack slightly around the edges, which is perfect.

• Let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. The chocolate will set as the cookies cool.