Peanut Butter Blossoms

Ingredients

• 2 1/4 cups minus 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch if you don't have, just replace with 1 tablespoon flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 sticks ( 6 oz. ) unsalted butter, at room temperature
• 3/4 cup smooth peanut butter
• 3/4 cup granulated sugar, plus more for rolling
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 1/2 tablespoons milk
• 1/2 tablespoon vanilla extract use 2 teaspoons if you'd like.
• 60 chocolate kisses prepared and unwrapped

Instructions

• In a medium bowl, whisk together all-purpose flour, cornstarch, salt, and baking soda; set aside.
• In a bowl fit with a mixer, cream butter, peanut butter, granulated sugar, and brown sugar; about 5 minutes on medium high. 
• Beat in eggs, one at a time. Beat in milk, and vanilla extract until combined; about 2 minutes. 
• Slowly beat flour mixture into wet ingredients. Mix just until incorporated.
• Cover bowl and refrigerate for 5 hours or overnight. 
• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly grease.
• Using a cookie scoop ( I used 3/4 tablespoon scoop ) scoop dough. Roll into ball then roll into a bowl with granulated sugar. Place on baking sheet.
• Bake in oven for 8 minutes. Remove and place chocolate kiss in center of cookie. Return to oven for 3 minutes. 
• Allow cookies to cool then transfer to a cooling rack. Store in an airtight container once cool.

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