Peanut Butter Blossoms

Ingredients:

1/2 cup light brown sugar packed
1/2 cup granulated sugar
1/2 cup unsalted butter softened
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup granulated sugar for rolling
40 chocolate kisses unwrapped

Instructions:

• Cream the butters and sugars. In a large bowl, mix brown sugar, granulated sugar, softened butter and peanut butter using a hand mixer. Beat on medium speed until light and fluffy, just for a couple of minutes.
• Add in the egg and vanilla. Beat until well mixed.
• Mix in the dry ingredients. Add flour, baking soda, and salt, and beat on low until fully combined.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 375 F degrees. Line a baking sheet with a cookie mat or parchment paper and set aside.
• Pour sugar onto a small plate. Set aside. We are going to use this sugar to coat the cookoe dough.
• Form your cookies. Shape 1 1/2 Tablespoons of cookie dough into a 1 inch ball using your hands. Gently roll balls in the bowl of granulated sugar to coat on all sides.
• Bake. Place approximately 2 inches apart on prepared baking sheet and bake 9-10 minutes, until lightly brown and tops of cookies look a bit cracked.
• Add the Hershey kiss! Press a Hershey chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.