Chocolate Peanut Butter Blossom Cookies

Preheat the oven to 375°.

Mix together the flour, baking soda, baking powder and cocoa powder in a bowl until combined and set aside

Whip together the butter and peanut butter in a standing mixer with the paddle attachment on high speed until light and fluffy, about 3 to 4 minutes.

Mix in the sugar and brown sugar on low speed until combined.

Add in the egg and milk until they are mixed in.

Pour the dry ingredients slowly into the bowl on low speed until it is completely mixed in.

Form 24 balls from the cookie dough and place on 2 Reynolds Kitchens^® Cookie Sheets with Parchment Lining.

Bake at 375° for 10 to 12 minutes or until the center of the cookies are slightly soft.

Press 24 chocolate kisses into the center of each cookie as soon as it’s removed from the oven.

Cool before serving.