Peanut Butter Blossom Cookies: The Classic Chewy Recipe

Instructions:

1. Preparation & Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap all 36 chocolate kisses and set them aside. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Creaming the Dough: In the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
3. Add Wet Ingredients: Beat in the peanut butter until fully incorporated. Add the room temperature egg and vanilla extract, mixing until just combined.
4. Integrate Dry Mix: Gradually add the flour mixture on low speed, mixing only until the dry ingredients are almost gone. Finish mixing gently by hand with a spatula to ensure everything is incorporated without over-developing the gluten.
5. Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial to prevent the cookies from spreading too thin during baking.
6. Shape and Coat: Place the extra ¼ cup of sugar in a shallow dish for rolling. Scoop the chilled dough using a small scoop (about 1 tablespoon) and roll into smooth balls. Roll each ball completely in the granulated sugar coating.
7. Arrange and Bake: Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
8. Bake: Bake for 10–12 minutes at 350°F (175°C). The cookies should look set on the edges but still appear slightly pale and soft in the centre. Do not overbake.
9. Blossom: Immediately remove the tray from the oven. Working quickly but gently, press one unwrapped chocolate kiss into the centre of each warm cookie.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes (allowing the chocolate to set slightly). Transfer to a wire rack to cool completely before serving or storing.