Classic Peanut Blossoms

 

 This is one of those cookies that has been a favorite for years. Just like chocolate chips and snickerdoodles, these fall right into the "Classic Christmas Cookies" category. But somehow the recipe never made it to my blog. How is that even possible??? I swear I thought I had posted it at some point, but I was recently looking for them on my blog and they were nowhere to be found.
 So lets fix that! Here they are! Delicious and chewy peanut butter cookies with a Hershey's kiss placed right in the center. You just can't go wrong with the PB and chocolate combo, and they're easy enough that you can knock out a batch or two in no time. Goes perfectly with a tall glass of ice-cold milk. You could also pair them with a cozy mug of hot chocolate. Yum!

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup butter, softened

1/2 cup peanut butter

1 egg

1 teaspoon vanilla

1/4 teaspoon salt

1 3/4 cups all-purpose flour

1 teaspoon baking soda

 

1/4 cup sugar

48 milk chocolate candy kisses, unwrapped

 

 

Heat oven to 375°F.

Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Shape dough into 1-inch balls. If dough is too soft, refrigerate 30-60 minutes. 

Roll balls in 1/4 cup sugar.* 

 Place 2 inches apart onto ungreased cookie sheets.

Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove to cooling racks.

Tips:

I like my cookies to be on the chewier side, so I always slightly underbake them. This recipe directs to bake them for 8-10 minutes, so I take them out of the oven at 8 minutes.

 *I used turbinado sugar to roll them instead of regular sugar. It gives a little crunch and it makes them sparkly! And sparkly is always good!