Peanut Butter Blossoms

Method

• 1)

  Whisk the flour, baking soda, and salt together. Set aside.

• 2)

  Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in granulated sugar and the brown sugar until completely creamed and smooth.  Add the egg and beat on high until combined.

• 3)

  Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.

• 4)

  Add the dry ingredients to the wet ingredients and mix on low until combined.

• 5)

  Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.

• 6)

  Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.  Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.

• 7)

  Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the 1/2 cup of sugar (or sanding sugar) and arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.

• 8)

  After 10 min press a chocolate kiss candy into the center and immediately stick the baking sheet into the freezer or refrigerator.  Remove from freeze/ refrigerator  after 10 min.