Peanut Butter Blossoms

Preheat oven to 375°F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, peanut butter, brown sugar, and sugar. Beat together on medium high speed until light and creamy, about 4-5 minutes, scraping down the bowl as necessary. Add the egg and vanilla and mix until combined.
½ cup (113 grams) butter, ¾ cup (185 grams) peanut butter, crunchy or creamy, ⅓ cup (75 grams) packed light or dark brown sugar, ⅓ cup (80 grams) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Add the flour, baking soda, and salt and mix until just combined. Roll dough by the tablespoon into a ball and roll the ball in sugar until it is coated completely. Place on the prepared sheet pan about 2 inches apart.
2 cups (250 grams) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, (75 grams) About ⅓ cup granulated sugar
Bake until cookies are beginning to crack on the surface and the bottoms just begin to brown, about 10 minutes. Immediately after removing cookies from the oven, place a Hershey’s kiss in the center of each cookie, pressing it down gently. Let sit on the pan for a few minutes before transferring to a wire rack to cool completely.
24 Hershey’s chocolate kisses
Store cookies in an air tight container at room temperature for up to 3 days.