In a medium bowl whisk together the flour, baking soda, and salt. Set aside.

Add the peanut butter, softened butter, brown sugar, and granulated sugar to a large bowl or standing mixer.

Mix on medium for 2-3 minutes until the mixture is super light and creamy.

Add the egg and vanilla extract and mix until combined, scraping down the sides of the bowl with a spatula as needed.

Add the prepared flour mixture, and mix on medium for until just combined, about 1-2 minutes. Do not overmix the cookie dough.

Cover the bowl of cookie dough with plastic wrap and place in the refrigerator for 30 minutes.

While the dough is chilling, preheat the oven to 350℉ and unwrap your chocolate Kisses.

Once the dough has chilled, scoop out 1 tablespoon-sized portions of dough and roll them into balls (a small ice cream scoop works great for this!).

Roll each cookie dough ball in a small bowl of granulated sugar to coat and place the coated cookie dough balls onto a baking sheet lined with parchment paper, keeping them at least 2 inches apart.

Bake one baking sheet at a time in the middle rack of the preheated oven for 8-10 minutes, or until the edges just start to brown and there is some slight cracking.

Remove from the oven and immediately press a chocolate kiss into the center of each cookie. You must add the cookies right when they get out of the oven and before they firm up.