Peanut Butter Blossoms

Freeze Hershey's kisses.

Unwrap the Hershey’s kisses (or mini peanut butter cups), place them on a plate and chill in the freezer until ready to use.

Mix the dry ingredients

In a small mixing bowl, whisk together the flour, baking soda and salt until combined.

Mix the wet ingredients.

Add the butter, white sugar and brown sugar to the bowl of a stand mixer. (Or alternately, you can use a hand mixer with a large mixing bowl.) Beat the butter and sugars together on medium-high speed for 2 minutes, until light and fluffy. Add in the peanut butter, egg, milk and vanilla extract and beat on low speed for 1 minute, until combined, pausing to scrape down the sides of the bowl whenever needed. Add in the flour mixture and meet on low speed for 1 minute, until combined.

Chill the dough.

Transfer the dough to a sealed food storage container and chill for about 1 hour. (Or see a speedier chilling method in the notes below.)

Prep the oven and baking sheet

Heat the oven to 375°F and line a large baking sheet with parchment paper.

Prep the dough balls.

Form the dough into a 1-tablespoon dough balls ball (I find it’s easiest to do this with a small cookie scoop), gently roll the balls in granulated white sugar until evenly coated, and place on the prepared baking sheet at least 2 inches apart.

Bake.

Bake for 10 minutes, or until the cookies begin to slightly crack on top.

Add the kisses.

Transfer the baking sheet to a wire cooling rack. Then immediately take the frozen Hershey’s kisses and press them gently into the middle of the cookies. Let the cookies cool to room temperature…then enjoy!