For this week's cookie, it's one of my favorites: Peanut Butter Blossoms. My mom made these each year growing up and they always went fast. I loved making them with her and sticking the hershey kiss in the middle, and eating a few kisses along the way.
A few years ago, I decided to make a little change. I used their special dark kisses instead of milk chocolate + added some flaky sea salt on top during the last part of the bake. It gives the cookie that salty, sweet taste.
1 2/3 cups sifted unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar, plus more for rolling
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk
40 chocolate kisses, such as Hershey's (I use the Special Dark variety)
A sprinkle of Maldon Flaky Sea Salt on each cookie
1. Sift flour, baking soda, and salt into a bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter, peanut butter, and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg and vanilla. Reduce speed to low; alternate adding flour mixture and milk, beating until well combined. Cover and refrigerate 30 minutes. Shape dough into 1-inch balls (1 level tablespoon each) and transfer to parchment-lined baking sheets, spaced 1 inch apart. Freeze 30 minutes.
2. Preheat oven to 375 degrees. Bake, rotating pans halfway through, until puffed, lightly cracked on top, and just set around edges, 12 to 15 minutes. Remove from oven and press a chocolate kiss into center of each cookie and top with a sprinkle of the flaky salt. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely.