In a medium bowl add the all-purpose flour, baking soda and salt. Whisk together and set aside.

In a large mixing bowl, add the creamy peanut butter, softened unsalted butter, ⅓ cup granulated sugar, and light brown sugar. Using a handheld mixer on medium speed, beat until fully combined and smooth.

Add the large egg and vanilla extract to the large mixing bowl. Beat again until the egg is fully incorporated and the mixture is smooth.

Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until combined. Be sure to scrape the sides, and bottom, of the bowl as needed to ensure the cookie dough is evenly combined.

Cover the mixing bowl with plastic wrap and refrigerate the peanut butter cookie dough for at least 1 hour, or up to 2 days.

Once the cookie dough has chilled, line two large baking sheets with parchment paper. Set aside.

Add the remaining ½ cup granulated sugar to a small bowl.

Using a 1 ½ tablespoon-sized cookie scoop, scoop out a level amount of peanut butter cookie dough and gently roll it in the palm of your hand to create a smooth ball. Roll the cookie dough ball in the bowl of granulated sugar, then place it onto one of the prepared baking sheets. Repeat until all the cookies have been rolled in the granulated sugar and placed on the prepared baking sheets.

Preheat oven to 350* F. Place the prepared cookie dough balls in the refrigerator to stay chilled while the oven preheats. This will help keep the cookies from spreading too much when baked.

Place 9-12 prepared cookie dough balls, 2 inches apart, onto one of the prepared baking sheets. Bake the peanut butter blossom cookies in the center of the oven for 10-12 minutes, or just until pale golden brown around the edges and the centers are set. The cookies will start to have a cracked look to them from the sugar coating.

Remove the baked cookies from the oven. Gently press a frozen Hershey’s Kiss candy into the center of each cookie.

Allow the peanut butter blossom cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely at room temperature.

Repeat steps 10 and 11 until all the cookies have baked and cooled.