Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Beat in the egg and vanilla extract until just combined. Add the creamy peanut butter and mix until thoroughly incorporated.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
Step 6: Scoop the dough into 1-inch balls (about 1 tablespoon each). Roll each ball generously in granulated sugar until fully coated.
Step 7: Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set but still look soft. Do not overbake.
Step 9: Immediately upon removing the baking sheets from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie.
Step 10: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This allows the chocolate to set and the cookies to firm up.