Hershey Kiss Cookies: Chewy Peanut Butter Blossoms

Instructions:

1. Prep the Oven and Toppings: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap all 36 Hershey’s Kisses immediately and set them aside.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Fats and Sugars: In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light, fluffy, and noticeably paler in colour (about 2–3 minutes).
4. Add Wet Ingredients: Scrape down the bowl. Beat in the creamy peanut butter, followed by the egg and vanilla extract, mixing only until just combined.
5. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry ingredients until just combined. Stop immediately once no streaks of flour remain.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for a minimum of 30 minutes. This prevents spreading and guarantees a thicker cookie.
7. Shape the Cookies: Place the remaining 1/4 cup of granulated sugar in a small shallow dish. Use a small cookie scoop to portion the dough and roll each portion into a smooth ball.
8. Coat and Place: Roll each dough ball thoroughly in the granulated sugar until coated. Place the coated balls 2 inches (5 cm) apart on the prepared baking sheets.
9. Bake: Bake one sheet at a time for 8–10 minutes. The cookies are done when the edges look set and lightly golden, but the centres still look soft and slightly puffy.
10. Set the Kisses: Working quickly, remove the baking sheet from the oven and immediately press one unwrapped Hershey’s Kiss gently into the centre of each warm cookie.
11. Cool and Set: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.