Peanut Butter Blossoms (Print Version)

# Ingredients:

01 - 1 1/4 cups (156g) all-purpose flour.
02 - 1/2 teaspoon baking soda.
03 - 1/4 teaspoon salt.
04 - 1/2 cup (113g) unsalted butter, softened.
05 - 1/2 cup (100g) light or dark brown sugar.
06 - 1/4 cup (50g) granulated sugar.
07 - 1 large egg, room temperature.
08 - 3/4 cup (185g) creamy peanut butter.
09 - 1 teaspoon pure vanilla extract.
10 - 24 chocolate kiss candies.
11 - 1/2 cup (100g) granulated sugar for coating.

# Instructions:

01 - Whisk flour, baking soda, and salt together in medium bowl.
02 - Beat butter until creamy. Add brown and granulated sugar, beat until smooth for 2 minutes.
03 - Beat in egg, peanut butter, and vanilla until combined. Mix in flour mixture on low speed.
04 - Cover and refrigerate dough for at least 1 hour up to 3 days.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - Roll dough into balls, coat in sugar. Bake 11-13 minutes until tops crack slightly.
07 - Press chocolate kiss into each cookie center. Freeze 10 minutes to set chocolate.

# Notes:

01 - Keeps fresh 1 week at room temperature.
02 - Can freeze dough or baked cookies 3 months.
03 - Process peanut butter works best.

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