Adams Christmas Peanut Blossom Cookies

½ cup unsalted butter, at room
temperature

¾ cup creamy peanut butter

½ cup packed light brown sugar

⅓ cup granulated sugar

1 large egg

1 teaspoon Adams Best Vanilla Extract

1¼ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon kosher salt

Red and green sanding sugar or
Christmas sprinkles (for rolling)

24 chocolate kiss candies,
unwrapped

1. Preheat the oven:
2. Heat oven to 350°F. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat butter, peanut butter, brown sugar, and granulated sugar on medium speed until light and creamy, about
   2 minutes.
5. Mix in the egg and Adams Best Vanilla Extract until fully combined, scraping down the sides as needed.
6. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. The dough should be soft but not sticky. If it feels too sticky, chill for 10–15 minutes.
7. Scoop about 1 tablespoon of dough and roll into a ball. Roll each ball in the sanding sugar or Christmas sprinkles to coat. Place on the prepared baking sheets, about 2 inches apart.
8. Bake for 10–12 minutes, or until the cookies are puffed and the edges are just set (they’ll continue to bake on the sheet).
9. Immediately press a chocolate kiss into the center of each cookie. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.