Peanut Butter Blossoms

In a medium bowl, whisk together the flour, baking soda, and salt.
Using either a hand beater or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar on high speed for 3 minutes until pale and creamy. Beat in the egg, then mix in the peanut butter and vanilla until combined. Gradually add the dry ingredients on low speed until the dough comes together. Cover the bowl with plastic wrap and chill for 1 hour.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Using your hands, shape the dough into 1-tablespoon balls. Roll each ball in sugar and place on the baking sheet. Leave about 3 inches of space between each cookie.
Bake for 11–13 minutes until the tops start to crack slightly. Remove from the oven and let the cookies rest in the pan for 5 minutes.
Press a chocolate kiss into the center of each cookie. Transfer the cookies to a plate and freeze for 10 minutes. This will prevent the chocolate from melting. After that, the cookies are ready to be eaten or packed into cookie boxes!
The cookies will stay fresh for up to one week at room temperature or 2 weeks in the fridge.