Buttery Choco Cookies (Print Version)

# Ingredients:

01 - 1 1/2 cups plain flour.
02 - 3/4 teaspoon of baking soda.
03 - 1/2 teaspoon of table salt.
04 - 3/4 cup of peanut butter (creamy, like JIF).
05 - 1/2 cup of super soft unsalted butter.
06 - 1/3 cup white sugar (for the dough).
07 - 1/2 cup white sugar (for coating).
08 - 1/3 cup packed light brown sugar.
09 - 1 large egg, let it reach room temp first.
10 - 2 teaspoons vanilla extract.
11 - 28 unwrapped Hershey's Kisses, keep them frozen.

# Instructions:

01 - Stir together flour, salt, and baking soda in a bowl. Leave it on the side for later.
02 - Blend peanut butter, softened butter, brown sugar, and 1/3 cup white sugar until creamy.
03 - Add vanilla and the egg to the creamed mix. Stir until everything's well blended.
04 - Add dry mix into the wet bowl bit by bit. Stop mixing as soon as all of it comes together. Chill dough for 1 hour.
05 - Scoop 1 1/2 tablespoon portions and roll them smooth. Toss in sugar to coat and set them on parchment-lined trays.
06 - Pop trays into a 350°F oven for 10-12 minutes, just until edges get lightly golden. Quickly push a cold kiss into each warm cookie.

# Notes:

01 - Let the dough chill at least an hour before you start.
02 - Keep kisses in the freezer so they stay firm.
03 - Put leftover dough in the fridge while waiting to bake.

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