Peanut Butter Blossom Cookies

Place wrapped chocolate kisses in the freezer. Cover baking sheets with silicone mats or parchment paper.

In a medium bowl, combine flour, baking soda, baking powder and salt.

Cream butter, 1/2 cup sugar, brown sugar and peanut butter until light and fluffy. Stir in egg and vanilla extract, just until incorporated. Slowly add flour mixture to butter mixture, stirring after each addition.

Cover and refrigerate the dough for 2 hours.

Preheat oven to 350ºF. Place remaining 1/4 cup sugar in small bowl. Roll dough into 3/4 to 1 inch balls. Roll balls in granulated sugar and place on the baking sheet about 2 inches apart. Bake for 8–10 minutes or until very lightly browned.

Remove cookies from the oven. After 1 minute, place 1 unwrapped chocolate kiss in the center of each cookie, pressing down gently and ever so slightly. Remove cookies to cookie cooling racks and allow to fully cool. Store in an airtight container for up to a week.