Dark Chocolate Peanut Blossoms

0 Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
1 Pour ½ cup of granulated sugar into a wide bowl. Set aside. This sugar will be used to coat the dough balls before they go onto the baking sheet.
2 In a large mixing bowl with a hand mixer or in the stand mixer, cream the butter and peanut butter together until mixture turns a lighter yellow. As you blend them together, they will become smoother.
3 Sprinkle in the granulated sugar and brown sugar, and blend until well combined.
4 Add the egg and the vanilla extract to the batter. Mix until incorporated.
5 Measure in the flour, baking powder and salt. Blend until smooth. If your dough is a little crumbly, add 2-3 tablespoons of milk until it becomes a little stickier. (I've found that when we use natural peanut butter, it needs this more often than not.)
6 When the dough has come together, use a cookie scoop to form the dough, then use your palms to shape the dough into balls.
7 Place the dough balls into the sugar bowl and coat with sugar.
8 Transfer the sugared cookie dough to the prepared baking sheet.
9 Bake for 9 minutes. You don't want to get any color on the dough at this point, and you still want it to be soft!
10 Remove the baking sheet from the oven, and place a Kiss in the center of each cookie, pressing down firmly so cookie cracks around the edges.
11 Return cookies to the oven and bake for 2 more minutes or until the chocolate is slightly melty.
12 Let cool on a wire cooling rack before enjoying!