In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy. This takes about 2–3 minutes. Don’t rush this step—it creates air in the dough, which keeps the cookies soft.

Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to make sure everything is evenly mixed.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add the dry mixture into the wet ingredients. Mix just until combined. The dough will be soft but not sticky.

Cover the bowl and refrigerate for 30 minutes. This helps control spreading and enhances flavor.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough and roll into smooth balls. Roll each ball in granulated sugar for a sparkly coating.

Place cookies about 2 inches apart on the baking sheet.

Bake for 10–12 minutes, until edges are set and tops show light cracking. The centers should still look slightly soft.

Immediately after removing from the oven, gently press one chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges—that’s perfectly normal and beautiful.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Let them cool completely so the chocolate sets.