Instructions:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Unwrap all the chocolate kisses and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of your mixer, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Pour the reserved granulated sugar into a shallow dish. Roll the dough into 1-inch balls (about 1 tablespoon each). Roll each ball completely in the sugar until well coated.
- Place the sugared balls 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes, or until the edges are lightly golden and the centres look slightly puffed but still soft.
- Immediately upon removing the cookies from the oven, gently press one unwrapped chocolate kiss directly into the centre of each warm cookie.
- Let the cookies sit on the hot pan for 5 minutes to allow the chocolate to soften slightly and adhere, then carefully transfer them to a wire rack to cool completely.