Chocolate Peanut Butter Blossoms

Heat

Preheat oven to 375°F and adjust 2 oven racks to upper-middle and lower-middle positions. Line 3 (if possible) baking sheets with parchment paper. Set aside.

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and brown sugar together for 15 seconds on low speed.

Cream

Add butter, peanut butter, and vanilla. Cream together until light, smooth, and fluffy, about 3 minutes.

Add the egg and beat together until incorporated, about 30 seconds.

Whisk

In a different large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture (in the mixer bowl) and mix just until incorporated.

Refrigerate

The mixture should be firm enough to roll into balls, but if the dough is a little soft, cover and refrigerate for 1 hour.

Roll the dough into 1-inch balls (I use a 1½-inch scoop and pull the ball of dough in half to form 2 balls.)

Place

Roll the dough balls in coarse sugar, if desired, and place on the prepared baking sheets about 2-inches apart.

Bake 9-10 minutes, or until cookies are just starting to firm around the edges.

Press

Remove the cookies from the oven and press 1 chocolate kiss gently but firmly into the middle of each cookie – the cookies will begin to crack around the edges.

Cool

Let cool 2 minutes on the baking sheet then transfer the cookies to a cooling rack to completely cool.