• Using a hand mixer or stand mixer, combine the sugars, butter, and peanut butter and mix until fluffy, about 2 minutes.
• Scrape the bowl and add the egg and vanilla and mix until combined. Then add the flour, baking soda, and salt and mix until just combined and there are no streaks of flour.
• Cover the bowl with plastic wrap and chill for 30 minutes (or up to one day).
• Unwrap the chocolate kisses and set on a plate in the refrigerator.

To bake the cookies:

• Preheat oven to 375° F with the rack in the middle of the oven. Line a light colored metal baking sheet with parchment.
• Using a small cookie scoop (1 ½ tablespoons) scoop dough and roll into balls about 1 inch in diameter.
• Roll the dough balls in granulated sugar and place on cookie sheet, 2 inches apart.
• Bake in a 375° oven until the cookies turn slightly golden and form cracks, about 9 minutes. As soon as they form cracks remove them from the oven.
• While the cookies are still warm, press an unwrapped chocolate kiss into the middle of the cookie. This will cause more cracks to form.
• Let cool on a cooling rack.