Prep the basics: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the chocolate kisses so they’re ready to go.

Whisk dry ingredients: In a medium bowl, whisk 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

Cream the butter and sugars: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 minutes.

Add peanut butter, egg, and vanilla: Mix in 3/4 cup creamy peanut butter, 1 large egg, and 1 teaspoon vanilla extract until smooth.

Combine wet and dry: Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms. Do not overmix.

Shape and sugar-coat: Scoop dough into 1-tablespoon portions and roll into balls. Roll each ball in a small bowl of granulated sugar to coat.

Bake: Arrange the dough balls on prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, until the tops look set and slightly cracked. They should still be soft.

Press in the kisses: Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie. The edges will crack a bit more—this is perfect.

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