In a large mixer, combine butter, granulated sugar and brown sugar with the paddle attachment. Mix until light and fluffy, about 3-4 minutes.
½ cup butter, ½ cup granulated sugar, ½ cup brown sugar
Add egg, peanut butter and vanilla
½ cup creamy peanut butter, 1 egg, 1 teaspoon vanilla
Mix in flour, baking soda, baking powder and salt
1 ½ cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Use a small scoop to form small balls. I used a cookie scoop (#60) which is one tablespoon in size. If you use a larger scoop (#40) it will be about 2 tablespoons in size. Place on a cookie sheet lined with parchment paper or on an ungreased cookie sheet.
Bake in a preheated 350°F for 8-10 minutes, until the edges are just starting to brown
Remove from oven and press a chocolate kiss into the center of each cookie. Push the kiss down into the center and give a very slight wiggle to the kiss.
36 Hershey's kisses
Remove cookies from baking sheet and cool on a baking rack.
Notes
Use a cookie scoop to get evenly sized cookies. I used a one tablespoon size scoop.
Bake cookies on parchment paper lined cookie sheets or an ungreased cookie sheet
Place the chocolate kiss in the center of the cookie as soon as the cookies come out of the oven. Push the chocolate kiss down into the cookie.
Once the kisses are placed, don't touch the kiss again until the cookie is full cool. The chocolate will be heated from the cookie and it will hold its shape, unless you touch the chocolate. Then it will droop and form a pool of chocolate!
Yield will vary, depending on the size of your balls of dough
Store fully cool cookies in an airtight container at room temperature for 4-5 days