Prep your tools: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the chocolate kisses now and set them aside in a cool spot.

Cream the fats and sugars: In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. This builds air for a soft cookie.

Add the wet ingredients: Beat in the egg and vanilla until smooth. If the dough looks very stiff, add 1–2 teaspoons of milk to loosen it slightly.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Combine: Add the dry mixture to the wet ingredients and mix on low just until no dry streaks remain. Do not overmix.

Chill (briefly): Place the bowl in the fridge for 15–20 minutes. This helps the dough firm up and limits spreading.

Shape and coat: Scoop tablespoon-sized portions and roll into 1-inch balls. Roll each ball in granulated sugar to coat completely.

Bake: Arrange the dough balls on the prepared sheets, spacing about 2 inches apart. Bake for 8–10 minutes, until the edges are set and the tops look puffed and slightly cracked.

Add the chocolate: Remove the cookies from the oven and immediately press a chocolate kiss into the center of each one. The cookie will crack a bit around the edges—that’s perfect.

Cool: Let the cookies sit on the sheet for 5 minutes to set, then transfer to a wire rack. Allow the chocolate to firm up completely before storing.