Peanut Butter Blossoms

Steps

1. Heat the oven to 375°F. Line two 13-by-18-inch baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, baking soda and salt.
3. In a large bowl, beat the butter, peanut butter, 1/2 cup granulated sugar and brown sugar with a mixer on medium speed for about 2 minutes, until light and creamy. Add the egg and vanilla and mix until smooth.
4. Mix in the flour mixture on low speed just until a soft dough forms.
5. Put the 1/4 cup sugar in a small bowl. Roll the dough into 1 1/4-inch balls, a rounded tablespoon each, and coat them in the sugar. Set them 2 inches apart, about 12 to a pan.
6. Bake one pan at a time for 8 to 10 minutes. They are done when the tops have split and the edges are just golden; the middles will still be soft.
7. As soon as the pan comes out, press a chocolate kiss firmly into the middle of each warm cookie.
8. After 5 minutes, slide the cookies onto a wire rack. Let the chocolate firm up before stacking, 1 to 2 hours, or chill the cookies for 15 minutes to speed it along.

Good to know

• Freeze the sugar-coated dough balls for up to 3 months. Bake them from frozen, adding 1 to 2 minutes, then press in the kisses as usual.
• Pack the cookies in a single layer, or with parchment between layers, in a tightly closed container; they keep on the counter for up to 5 days and in the freezer for up to 3 months.
• Use regular creamy peanut butter. Natural peanut butter separates and can make the dough oily and crumbly.
• Dark chocolate, caramel-filled or candy cane kisses all work in place of milk chocolate.