Peanut Butter Blossoms

Steps

• Prep: Unwrap all the chocolates before you start baking and keep them somewhere cool.

  Tip: You'll have about sixty seconds to press them in once the cookies come out. Unwrapping thirty-six foils under that pressure is not a good time.

• Dough: Cream the butter, peanut butter, and both sugars until light, about 3 minutes.
• Dough: Beat in the egg, milk, and vanilla.
• Dough: Whisk the flour, baking soda, and salt together and mix in just until combined.
• Chill: Chill 30 minutes.
  ⏱ Start 30 min timer
• Bake: Roll into small balls, roll each thoroughly in granulated sugar, and space on a lined sheet. Do not flatten.
• Bake: Bake at 190°C (375°F) until puffed and just set at the edges — they should still look soft.
  ⏱ Start 10 min timer
• Finish: The moment the sheet comes out, press a chocolate firmly into the centre of each cookie. The cookie will crack around it.

  Tip: Straight down, one firm push. Twisting smears the chocolate and tears the cookie.

• Finish: Move the sheet somewhere cool and leave the cookies completely undisturbed until the chocolate has set firm again.
  ⏱ Start 45 min timer

  Tip: The chocolate is molten inside even though it looks solid. Nudge one now and you'll have a fingerprint in it forever.