1. Preheat the oven to three hundred seventy-five Fahrenheit. Line baking sheets with parchment paper or silicone mats. Unwrap all chocolate kisses.

2. In a stand mixer, beat together the peanut butter, softened butter, both sugars, and salt on medium speed for two to three minutes until the mixture is pale gold and fluffy.

3. Add the room temperature egg and vanilla extract. Beat until fully incorporated, stopping to scrape down the sides of the bowl once or twice.

4. Gently mix in the flour and baking soda on the lowest speed. Stop mixing immediately once the flour streaks disappear.

5. Roll the dough into uniform, one-inch balls. Roll each dough ball through the extra granulated sugar until fully coated.

6. Arrange the sugared dough balls two inches apart on the prepared baking sheets. Bake for eight to ten minutes.

7. Immediately upon removing the hot cookies from the oven, gently press one chocolate kiss into the center of each cookie.

8. Allow the cookies to cool completely on the baking sheet for ten to fifteen minutes until the chocolate is firm before transferring.