Preheat your oven to 375°F and line two baking sheets with parchment paper.

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the unsalted butter, creamy peanut butter, brown sugar, and granulated sugar for 2–3 minutes on medium-high speed until the mixture becomes light and fluffy. Then beat in the egg and vanilla extract, scraping down the bowl as needed.

In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the peanut butter mixture and gently mix until just incorporated—be careful not to overmix.

Using a small cookie scoop or about 1 ½ tablespoon portions, roll the dough into smooth balls. Roll each ball in about ½ cup granulated sugar (add more if needed) to coat evenly.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart, and bake for 8–10 minutes, or until the edges have set and the tops begin to crack slightly.

Immediately remove the cookies from the oven and press one Hershey’s chocolate kiss into the center of each cookie. Give the kiss a gentle twist to help it adhere as it softens just a touch from the cookie’s residual heat.

Allow the cookies to cool on the sheet for at least 3–5 minutes before transferring them to a cooling rack to finish cooling.