Peanut Butter Blossoms
 Best-Ever Peanut Butter Blossoms The perfect balance of peanut butter and chocolate—these cookies never last long! Ingredients 1½ cups all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened 1 cup creamy peanut butter, at room temperature (I recommend Skippy Natural No Need To Stir) ¾ cup packed dark brown sugar ¼ cup granulated sugar, plus more for rolling the cookies 1 teaspoon vanilla extract 1 large egg 36 Hershey's kisses 1½ cups all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened 1 cup creamy peanut butter, at room temperature (I recommend Skippy Natural No Need To Stir) ¾ cup packed dark brown sugar ¼ cup granulated sugar, plus more for rolling the cookies 1 teaspoon vanilla extract 1 large egg 36 Hershey's kisses Instructions In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, peanut butter, brown sugar, granulated sugar, and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about ½ cup granulated sugar in a small bowl for rolling. Roll the dough into tablespoon-size balls, then roll in the granulated sugar; place 2 inches apart on the prepared baking sheet. Bake until puffed, 8 to 9 minutes. Remove the baking sheet from the oven and lightly press a Hershey's kiss into the center of each cookie (the dough will crack slightly). Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, about 2 minutes more. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days. Make-Ahead Instructions: The dough can be made and refrigerated up to a day ahead of time. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, peanut butter, brown sugar, granulated sugar, and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about ½ cup granulated sugar in a small bowl for rolling. Roll the dough into tablespoon-size balls, then roll in the granulated sugar; place 2 inches apart on the prepared baking sheet. Bake until puffed, 8 to 9 minutes. Remove the baking sheet from the oven and lightly press a Hershey's kiss into the center of each cookie (the dough will crack slightly). Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, about 2 minutes more. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days. Make-Ahead Instructions: The dough can be made and refrigerated up to a day ahead of time. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) Nutrition Information Powered by Serving size: 1 cookie Calories: 157 Fat: 9 g Saturated fat: 4 g Carbohydrates: 18 g Sugar: 12 g Fiber: 1 g Protein: 3 g Sodium: 61 mg Cholesterol: 12 mg Serving size: 1 cookie Calories: 157 Fat: 9 g Saturated fat: 4 g Carbohydrates: 18 g Sugar: 12 g Fiber: 1 g Protein: 3 g Sodium: 61 mg Cholesterol: 12 mg