Peanut Butter Blossoms

Makes about 50 cookies

Ingredients

• 1 3/4 c all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 4 oz (8 TB or 1 stick) butter, room temperature

• 1/2 c smooth peanut butter (or any other creamy nut butter)

• 1/2 c granulated sugar, plus more for rolling

• 1/2 c light brown sugar

• 1 large egg

• 1 TB milk (or non-dairy milk like oat milk)

• 1 tsp vanilla extract

• 50 Hershey kisses (one 11-oz package will have plenty), foil removed

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt.

2. In a stand mixer, cream together the butter, peanut butter, 1/2 c granulated sugar, and light brown sugar until very smooth. Add the egg, milk, and vanilla. Beat until well blended.

3. Gradually add the flour mixture on low speed; mix thoroughly.

4. If the dough is very soft, refrigerate for about 1 hour. The dough can also be wrapped and frozen at this point if desired; separate into two logs and wrap in plastic.

5. Preheat the oven to 375º F. Line baking sheets with parchment or silicone mats.

6. Roll the dough into 1-inch balls. Roll each dough ball in the extra granulated sugar. Place the balls about 2 inches apart on the baking sheet.

7. Bake for 6-8 minutes. Remove the sheet and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly.

8. Return to the oven for another 2-3 minutes.

9. Remove from oven, cool for 2 minutes then transfer to a wire rack and cool completely.