Peanut Butter Blossom Cookies

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium speed until light and creamy. Add the white sugar and brown sugar to the butter, and beat until light and creamy. Scrape down the sides of the bowl as needed. Mix the egg into the mixture. Add the vanilla extract into the mixture, mixing until all ingredients are fully incorporated. Add creamy peanut butter to the mixture and mix on medium speed until well combined.

Change the mixer to low speed and slowly add the nutmeg, salt, flour and baking soda to the wet ingredients. Mix until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are fully incorporated.

Dump cookie dough out onto plastic wrap, wrap the cookie dough up, and pop the cookie dough into the refrigerator or freezer for 90-minutes.

Once the cookie dough has chilled, preheat the oven to 350-degrees and line a baking sheet with parchment paper. Unwrap the chocolate you are using to top the cookies with, and place the chocolate in the freezer. Remove the cookie dough from the freezer.

Use a large cookie scoop to scoop out cookie dough balls. In a small bowl, add 1/3 cup white granulated sugar. Roll the cookie dough balls in the sugar and place cookie dough balls onto prepared cookie sheet. Leave enough space between cookies to allow them to spread a little.

Bake cookies in 350-degree oven for 10-12 minutes. Remove cookies from the oven, and let the cookies sit and cool on the cookie sheet, for 5-10 minutes. Once cookies have cooled for 5-minutes, push one piece of chocolate into the middle of each cookie. Transfer cookies to a wire rack to finish cooling.