Peanut Butter Blossoms are a classic cookie, so easy to make with minimal ingredients! These cookies come out perfectly soft and moist with a chocolate center every time!
In a large bowl whisk together the flour, salt and baking soda and set aside.
In a second large bowl, or bowl of stand mixer fitted with the paddle attachment, cream together the butter, ½ cup of the granulated sugar and brown sugar.
Add the peanut butter, egg and milk and mix until combined.
Beat in the flour mixture until fully combined, about 1 minute.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to one hour.
Ten minutes before removing the dough from the fridge preheat the oven to 350 degrees Fahrenheit. Prepare two large baking sheets with parchment paper or spray with non-stick spray. Set aside.
Using a 1-inch cookie scoop or your hands, form 1-inch balls from the dough and roll them in the remaining sugar.
Place 6-8 cookie dough balls on the prepared cookie sheet and bake the cookies one pan at a time.
Bake for 8-9 minutes, or until cracks start to form in the tops and they start to slightly crisp up at the edges.
Remove the pan from the oven and add a Hershey’s kiss to the center of each cookie and let them cool for five minutes.
Remove them from the pan and let them cool completely on a cooling rack and let the pan cool completely before adding more cookies to the pan and baking.
Repeat the baking process with the remaining dough, allow the cookies to cool before serving.