Peanut Butter Blossoms are a classic peanut butter and chocolate treat. Freshly baked peanut butter blossoms have a soft and puffy texture with a warm milk chocolate top. Delicious.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
With an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add the egg, milk and vanilla. Beat until well blended. Gradually add the flour mixture and continue until thoroughly mixed. Note: If your dough is very soft, you should refrigerate it for about an hour, so it will not spread out too much while cooking.
Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper. Roll 1-inch dough balls.
Roll the cookie dough balls in sugar and place two inches apart on cookie sheet. Bake until very light brown and puffed, about 6-8 minutes. Do not overcook.
Remove cookie sheet from the oven and lightly press the hershey kiss into he center of each cookie. You will want to press the kiss in just until the dough crackles slightly.
Return cookies to oven until they are a light golden brown (slightly crispy at top), about 2-3 minutes.
Remove cookies from oven and cool completely. We cooled our cookies on the cookie sheet for 15 minutes, then placed them on a wire rack for further cooling. Enjoy!
Slightly adapted from NYT Cooking