Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner and set aside.
• In a large mixing bowl, combine ½ cup softened salted butter, ½ cup brown sugar, and ½ cup white granulated sugar. Beat until the mixture is smooth and the sugars are incorporated, about 2–3 minutes. Scrape down the sides of the bowl as needed.
• Add 1 egg and beat until incorporated and slightly fluffy.
• Add ½ cup creamy peanut butter and 2 teaspoons vanilla extract; mix until evenly combined.
• Add 1½ cups all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking soda. Mix on low speed (or stir) until a cookie dough forms and no pockets of flour remain.
• Using a 1½-tablespoon scoop or measuring spoon, portion the dough into about 24 equal balls. Roll each ball in additional granulated sugar (reserve the extra sugar before you start if needed).
• Place the sugar-coated dough balls on the prepared baking sheet, spacing them evenly (about 2 inches apart).
• Bake in the preheated oven for 8–10 minutes, until the edges are set (centers may still look slightly soft).
• Immediately after removing the baking sheet from the oven, gently press one unwrapped Hershey Kiss into the center of each warm cookie.
• Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm for melty centers or cooled for firmer centers.