Peanut Blossom Cookies

• 1-1/3 cup All-purpose Flour
• 1/2 cups Dry Roasted Peanuts
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 8 Tablespoons Unsalted Butter, Softened
• 1/2 cups Smooth Peanut Butter
• 1/3 cups Dark Brown Sugar
• 1/3 cups Granulated Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 48 pieces Hershey's Kisses Of Your Choice, Unwrapped

1. 1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Process 2/3 cup flour and peanuts in food processor until finely ground. Transfer to a bowl and stir in remaining flour, salt, baking soda, and baking powder.
2. 2. In a large bowl using your mixer, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla and beat until well combined. Reduce speed to low and add flour mixture in two batches, mixing until just combined. Do not over beat. Refrigerate dough for 30 minutes until firm.
3. 3. Shape tablespoonfuls of dough into 1-inch balls. Place dough balls 2 inches apart on the prepared cookie sheets. Bake one sheet at a time for 9 to 11 minutes until just set and beginning to crack. Remove from oven, and immediately press a chocolate kiss into each cookie. Return the pans to the oven and continue to bake another 2 minutes.
4. 4. Cool 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough.

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Taken from tastykitchen.com/recipes/desserts/peanut-blossom-cookies/ (may not work)