In a large mixing bowl, cream together softened butter with a hand mixer for about 30 seconds.
Add in the creamy peanut butter and cream until smooth.
Next, add both granulated sugar and packed light brown sugar, and continue to cream for about 3 minutes until light and fluffy.
Now, crack in the large egg and pour in the vanilla extract. Mix just until incorporated.
In another bowl, whisk together the dry ingredients: all-purpose flour, baking soda, and salt.
Now, gradually add the dry ingredients to the butter-sugar mixture in three parts.
Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes.
Preheat your oven to 350° F (175° C). Line two large baking sheets with parchment paper.
While the oven heats, place the extra granulated sugar in a small shallow bowl.
Using a 1 ½ tablespoon size cookie scoop, scoop the chilled dough and roll it into balls.
Bake the cookies for 8 to 9 minutes. They will puff up during baking and will appear slightly underbaked.
Once out of the oven, allow the cookies to cool for about 10 minutes.
Finally, press a Hershey’s Kiss candy into the center of each cookie gently.
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
