Peanut Butter Blossoms - AKA Dani's Cookies

Ingredients

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1/2 cup (129 g) peanut butter
• 1/2 cup (100 g) granulated sugar, plus more for rolling
• 1/2 cup (110 g) packed brown sugar
• 1 large egg
• 1 1/2 cups (187 g) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 24 chocolate kiss candies, unwrapped

Method

1. Preheat the oven and prepare two baking sheets: Preheat the oven to 350˚F, and line two baking sheets with parchment paper.
2. Mix the wet and dry ingredients separately: Mix together the butter, peanut butter, and both sugars in a bowl with a wooden spoon (or you can use an electric or stand mixer) until smooth and combined; add in the egg and mix until smooth. In a separate bowl, combine the flour, baking powder, and salt.
3. Make the cookie dough: Slowly, in a couple of additions, add the flour mixture to the peanut butter mixture and combine to form the cookie dough.
4. Shape the cookie: Add a few tablespoons of sugar to a small bowl. Scoop into balls with about 1 1/2 tablespoons of dough. Roll between your hands to form a ball, and then coat it with sugar. Place the balls on the prepared baking sheet a couple of inches apart.
5. Bake the cookies: Bake the cookies on the middle rack about 12 minutes, until slightly spread out, domed on the top, and golden on the bottom. Immediately press a chocolate kiss in the center of each cookie. For cookies that puff up a bit better (making it easier to stick the chocolate kiss on right after baking), bake only one sheet at a time on the middle rack. If you choose to bake two racks at once, bake them on the upper and lower third racks and rotate the baking sheet top to bottom and front to back midway through baking.
6. Cool and store: Let the cookies cool for a couple of minutes on the baking sheet before transferring to a rack to finish cooling completely. These cookies will keep for a few days stored in an airtight container at room temperature.
7. Enjoy!