Classic Peanut Butter Blossom Cookies with Hershey's Kisses

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp fine sea salt until evenly combined; set aside.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar on medium speed for about 2 minutes until creamy and lightened.

Beat in 1 large egg and 1 tsp pure vanilla extract until fully incorporated and smooth.

Reduce the mixer speed to low and gradually mix in the dry ingredients just until combined, scraping down the sides of the bowl as needed.

Place 3 tbsp granulated sugar in a small, shallow bowl. Scoop rounded tablespoons of dough (about 1 inch in diameter) and roll them into smooth balls between your hands.

Roll each dough ball thoroughly in the granulated sugar to coat, then place them on the prepared baking sheets spaced about 2 inches apart.

Bake for 8 to 10 minutes, just until the edges are lightly golden and the centers look slightly puffed and set.

Immediately after removing from the oven, gently press 1 unwrapped Hershey's Kiss into the center of each hot cookie until fissures form around the edges. Let sit on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.