Peanut Butter Blossom Cookies

In a large microwave-safe bowl, melt the ½ cup unsalted butter (i.e. 1 stick) for 20-30 seconds, or until fully melted.

Add 1 ¼ cups light brown sugar and ¼ cup granulated sugar and use an electric mixer to mix on medium-speed for 1 minute.

Mix in 1 cup creamy peanut butter and 2 tablespoons light corn syrup. Add 2 large eggs and 2 teaspoons vanilla extract, mixing until well combined. Mix in 1 teaspoon baking soda and 1 teaspoon kosher salt.

Gradually mix in 2 ¼ cups all-purpose flour until just incorporated.

Scoop 1-tablespoon-sized portions of dough and roll them into balls. Pour 2 tablespoons granulated sugar in a small bowl. Coat each ball in granulated sugar, then gently flatten the tops. Place on a parchment-lined baking sheet.

Bake at 350°F for 8-9 minutes, or until the edges and top are very lightly golden brown. Avoid overbaking; the cookies will appear slightly underbaked but will continue to bake as they cool on the pan.

After removing from the oven, immediately press in the Hershey's Kisses. Allow the cookies to cool completely before storing.