Chocolate Peanut Blossom Cookies: Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat until combined and the mixture is fluffy. Beat in the peanut butter. Add the egg and beat to combine. In a separate bowl whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. If the batter is soft, cover and chill the batter for about an hour, or until firm enough to roll into balls.

Form the batter into round balls using about 1 tablespoon (23 grams) of batter. Place the balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are just set (they will still be soft). Rotate your baking sheet about halfway through baking. Immediately upon removing the cookies from the oven, place an unwrapped Chocolate Kiss into the center of each cookie, pressing down gently until the cookie starts to crack. Cool completely on a wire rack. Can be stored in a covered container, at room temperature, for about 3 to 4 days, or they can be frozen.

Makes about 28 cookies.

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