Preheat and Prep: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps cookies bake evenly.
Mix Wet Ingredients: In a large bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the egg and vanilla extract until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until a soft, slightly sticky dough forms.
Scoop the Dough: Use a cookie scoop or tablespoon to portion dough into balls. Roll them gently between your hands to create even-sized spheres. Place them about 2 inches apart on the prepared baking sheets.
Flatten and Bake: Use a fork to press each cookie into a crisscross pattern lightly. Bake in the preheated oven for 10–12 minutes, or until edges are lightly golden and centers look set but soft.
Add Chocolate Kisses: Immediately after removing cookies from the oven, press a chocolate kiss into the center of each cookie. The heat from the cookie softens the chocolate slightly without it melting completely.
Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set while staying soft in the center.
Store or Serve: Once cooled, store cookies in an airtight container at room temperature for up to a week. They also freeze well if you want to save some for later.
