½cup(113 g or 1 stick) unsalted butter, room temperature
1egg, room temperature
30Hershey's Kisses, unwrapped
½cup(100 g) granulated sugar, set aside to roll the dough in
Preheat oven to 375º F. Line baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer and a large bowl), combine 1/2 cup granulated sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes. Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.
With the mixer on low, slowly add the flour mixture and beat just until combined.²
Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough ball in the extra sugar and place on baking sheet. Place balls 1 1/2 inches apart.
Bake for 10 minutes, or until light golden brown, then remove from oven and immediately press Hershey's kisses into the center. Cookies will crack when you press the kiss in—this means you did it right! Place on wire cooling rack and let cool completely.
Peanut butter: Use regular no-stir peanut butter, not peanut butter that separates as this will affect the dough. I used Skippy all natural creamy peanut butter.Crumbly dough: This happens in dry weather. If dough is crumbly, add another tablespoon or two of peanut butter.How to store peanut butter blossoms: Store cookies in an airtight container for up to 5 days.Chilling and freezing cookie dough: Dough may be covered and stored in the refrigerator two days before baking. Allow to come to room temperature before rolling and baking. Dough may be wrapped and stored in the freezer for up to one month before baking. Defrost in the refrigerator overnight then allow to come to room temperature before rolling and baking.Suggested tools: Hand mixer, mixing bowls, kitchen scaleandmedium cookie scoop.