Peanut Butter Blossoms

Dough

• 1/2 cup Butter, softened
• 3/4 cup Peanut butter
• 1/2 cup Brown sugar, packed
• 1/2 cup Granulated sugar
• 1 Egg
• 2 tbsp Milk
• 1 tsp Vanilla extract
• 1 3/4 cups All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Salt

Coating

• 1/3 cup Granulated sugar, for rolling

Finish

• 36 Chocolate kisses, unwrapped

Prep

1. 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

1. Cream the butter, peanut butter, and both sugars until light, about 3 minutes.
2. Beat in the egg, milk, and vanilla.
3. Whisk the flour, baking soda, and salt together and mix in just until combined.

Chill

1. Chill 30 minutes.

Bake

1. Roll into small balls, roll each thoroughly in granulated sugar, and space on a lined sheet. Do not flatten.
2. Bake at 190°C (375°F) until puffed and just set at the edges — they should still look soft.

Finish

1. 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.)
2. Move the sheet somewhere cool and leave the cookies completely undisturbed until the chocolate has set firm again. (Tip: The chocolate is molten inside even though it looks solid. Nudge one now and you'll have a fingerprint in it forever.)