3-Ingredient Peanut Butter Blossoms

In a medium mixing bowl, stir the creamy peanut butter and maple syrup together with a silicone spatula until well combined. Cover and freeze for 30 to 45 minutes.

When the dough is chilled, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat.

Use a small cookie scoop or one tablespoon to scoop out a rounded tablespoon of peanut butter cookie dough. Use your hands to quickly roll the peanut butter into balls of dough and place them evenly spaced on the prepared baking sheet. The peanut butter will soften in your hands, so work fast. You will get about 13 1-inch balls. Do NOT flatten the cookie because it will spread as it bakes.

Bake for 10 to 12 minutes. The edges will be slightly golden brown. While the cookies are still hot, immediately press a chocolate kiss in the center of each cookie. Place the cookies on a wire rack to cool completely. If the cookie looks liquidy when the kiss is pressed into the center of the cookie, it likely needs another minute or two in the oven.