Best Peanut Butter Blossoms

Ingredients

• 1 and 1/4 cup (150g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup (113g) unsalted butter (softened to room temperature)
• 1/4 cup (50g) firmly packed light brown sugar
• 1/2 cup + 1/3 cup (167g) granulated sugar (divided)
• 3/4 cup (180g) creamy peanut butter
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 24 Hershey's Kisses (unwrapped)

Instructions

1. 1

   In a medium size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

2. 2

   In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and ½ cup of the granulated sugar on medium speed until light and fluffy (approximately 3 minutes). Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.

3. 3

   Reduce the mixer speed to low and slowly add the flour mixture until a cohesive dough forms. Cover the bowl tightly and chill in the refrigerator at least 45 minutes or up to 2 days.

4. 4

   When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and make room in the freezer for the baking sheet.

5. 5

   Fill a shallow dish with the remaining ⅓ cup of granulated sugar. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll chilled dough into balls with your hands. Roll each dough ball into granulated sugar then place on baking sheet. Allow room for spreading (no more than 8 cookies per baking sheet).

6. 6

   Bake the cookies for 9 minutes, until the sides begin to form slight cracks. Cookies will look under-baked. Remove baked cookies from the oven and allow the cookies to cool for 5 minutes on the baking sheet.

7. 7

   Quickly press a Hershey's Kiss into the top of each cookie. Cookie will likely crack. This is ok. If cookies are cracking too much, you can use your other hand to hold the cookie in place while you press the Kiss. You don't have to press very hard!

8. 8

   Immediately put the baking sheet in the freezer so the cookie does not completely melt the Kiss. Allow the chocolate to set at least 15 minutes in the freezer. Cookies stay fresh in an airtight container up to 5 days. Cookies can be frozen, up to 3 months. Thaw at room temperature. Rolled cookie dough freezes well, up to 3 months. Thaw in the refrigerator overnight.