Teddie Peanut Butter Blossoms

1 + 1/4 cups all-purpose flour
½ teaspoon of baking soda
¼ teaspoon of salt
½ cup (1 stick) of unsalted butter, room temperature
¼ cup of granulated sugar
½ cup of packed light brown sugar
1 large egg, room temperature
¾ cup of smooth Teddie Peanut Butter
1 teaspoon vanilla extract
24 chocolate kiss candies, unwrapped
½ cup of granulated sugar, for coating

In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, whip the butter for 1 minute on high speed until creamy. On medium-high speed, mix in ¼ cup of granulated sugar and ½ cup of brown sugar until completely combined and smooth, about 2 minutes.
Add the egg and continue to mix until combined, about 1 minute.
Add the Teddie peanut butter and vanilla extract and continue to mix on medium to high, until combined.
Grab the bowl with the flour, baking soda, and salt mixture, and add to the wet ingredients. Beat on low until combined. Chill the dough in the refrigerator, for at least 30 minutes. *If chilling for longer than a few hours, set dough on the counter for at least 30 minutes before rolling.
Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
Using a cookie scoop, roll the cookie dough into 1 tablespoon balls. Roll each ball in the ½ cup of sugar, and arrange on the baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the tops begin to slightly crack. Remove cookies from the oven and allow them to cool for 10 minutes.
Once the cookies have cooled (they should be warm but no longer hot), press a chocolate kiss candy into each cookie. Place the baking sheets in the fridge or freezer for 10+ minutes so the chocolate does not melt.

SERVINGS: 24 cookies