Peanut Butter Blossom Cookies

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar (for rolling)
• About 36 Hershey’s Kisses, unwrapped

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the mixture. Beat until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined. Be careful not to overmix.
6. Shape Dough: Shape the dough into 1-inch balls. Roll each ball in granulated sugar until coated.
7. Arrange on Baking Sheets: Place the sugared dough balls on the prepared baking sheets, leaving some space between them.
8. Bake: Bake in the preheated oven for about 8-10 minutes or until the edges are golden but the centers are still soft.
9. Prepare Hershey’s Kisses: While the cookies are baking, unwrap the Hershey’s Kisses.
10. Press Kisses: Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
11. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.