Preheat and prepare: Set your oven to 180°C (160°C fan) and line two baking trays with parchment paper. The trays should be cool to the touch before you place the dough on them.

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 200g caster sugar together until the mixture looks pale yellow and feels light and fluffy when you lift the spoon. This should take about 2 minutes. The sound will change from a heavy thud to a lighter, airy swoosh.

Add the wet ingredients: Crack the egg into the bowl, pour in the vanilla extract, and add the peanut butter. Stir until everything is fully combined. The mixture will darken to a warm tan colour and smell richly of roasted peanuts and vanilla.

Incorporate the dry ingredients: Sift the flour, bicarbonate of soda, and salt into the wet mixture. Fold gently with a wooden spoon or spatula until no streaks of white flour remain. The dough will be soft but not sticky, and it should hold together when pressed between your fingers.

Shape and roll: Scoop out tablespoon-sized portions of dough and roll each into a smooth ball. Roll each ball in the granulated sugar until completely coated. Place them on the prepared baking trays, spacing them about 5cm apart. They will spread slightly as they bake.

Bake until golden: Slide the trays into the preheated oven and bake for 10 to 12 minutes. The cookies are ready when the edges turn a light golden brown and the centres look slightly puffed and set. You should smell a warm, nutty aroma filling your kitchen.

Press the kisses: As soon as the trays come out of the oven, gently press one chocolate kiss into the centre of each cookie. The heat will soften the chocolate, creating that signature blossom shape. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. The bottoms should be firm but not hard, and the chocolate will be slightly melted and shiny.