Peanut Butter Blossoms

Preheat the oven to 375ºF. Unwrap the chocolate kisses and place them in the freezer.

Add the butter, peanut butter, granulated sugar, and brown sugar to a bowl. Use a stand mixer or hand mixer to beat them together on high speed until the mixture looks like, creamy, and fluffy.

Add the egg and vanilla and beat until incorporated.

In a separate bowl, stir together the flour and baking powder. Add half the flour mixture to the mixing bowl and beat over low speed until it is incorporated. Add the remaining flour and beat until a soft dough forms with no loose flour on the bottom of the bowl.

Divide and shape the dough into 18 balls of dough. Place the remaining 2 Tbsp of sugar in a small bowl and roll each ball of dough in the sugar to coat. Place the cookies on a parchment-lined baking sheet.

Bake the cookies for 8-10 minutes, or until they are slightly puffed, a few small cracks appear around the bottom edge, and they're just barely golden brown on top.

Remove the cookies from the oven and immediately press a frozen chocolate kiss into the center of each cookie.

Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack using a spatula. Enjoy warm or allow to fully cool before packing and storing.