Peanut Butter Blossoms

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter (softened to 65 to 68ºF (18 to 20ºC))
• 1/2 cup peanut butter
• 1/2 cup granulated sugar (plus more for rolling)
• 1/2 cup light brown sugar
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 45 chocolate kiss candies

Instructions

1. 1

   Preheat the Oven - Set the oven rack to the center position. Preheat to 375°F (191ºC). Line three baking sheets with parchment paper.

2. 2

   Sift the Dry Ingredients - In a medium bowl, sift together flour, baking soda, and salt, then whisk to combine.

3. 3

   Mix the Butter and Sugars - Using a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, granulated sugar, and light brown sugar on medium speed for 1 minute.

4. 4

   Add the Wet Ingredients - Add egg, milk, and vanilla, and mix on medium speed until well blended, about 30 seconds.

5. 5

   Incorporate the Flour - Gradually add the flour mixture, mixing until combined at low speed, about 1 minute. If the dough is very soft, refrigerate for 30 minutes before rolling.

6. 6

   Roll Out the Cookies - Measure 1 leveled tablespoon of cookie dough and roll it into approximately 1"-sized balls. Roll the cookies in sugar and place 2" apart on the baking sheets.

7. 7

   Bake - Bake until lightly browned, puffed, with some cracks on the surface, 8 to 10 minutes. Immediately press the unwrapped chocolate candies into the center of each cookie. The dough will crack more around the edges.

8. 8

   Let Them Cool - Allow the cookies to cool for 2 minutes on the sheet pan, then transfer them to a wire rack.