We haven't made these in years, but Jeff quickly jumped on board and practically started jumping up and down when he heard me mention we had everything on hand to make Peanut Butter Blossoms!
There seems to be two recipes that are floating around out there for these cookies - one uses slightly less flour and sugar, but notches up the peanut butter by a few tablespoons. I'm pretty sure we've done both before, but since we wanted a bigger peanut punch, we went with the one heavy with peanut butter. The dough will be quite moist, but not so sticky that you can't roll the mixture into clean round balls. For a little sparkle and crunch, the balls are jostled around in a bowl of granulated sugar before heading to the oven. We let ours bake long enough that the tops were puffy, slightly cracked on top and just a light golden hue around the bottom. This kept the cookies on the softer side, but if you wanted them more firm through and through, let them go a minute or two longer.
To make sure the chocolate kisses stick, you want to immediately press them into the cookies when you pull them from the oven. Once you push the kisses down on top, try not to touch them again until the cookies are completely cool so they retain their shape - the chocolate on top will quickly warm up from the residue heat and become quite soft. We used two kinds of kisses - milk chocolate filled with hot cocoa créme and dark chocolate. Both were good, but I preferred the darker chocolate just because I like that bitter quality - I did notice that the filled kiss definitely stayed softer than the dark kiss, which made the cookies a little easier to eat (well, we had to sample some before we sent them didn't we...) !
Peanut Butter Blossoms