1️⃣ Mix wet ingredients:
In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the butter, peanut butter, and both sugars on medium speed for 2–3 minutes until light and fluffy. Add the vanilla extract and mix to combine.

2️⃣ Add eggs:
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

3️⃣ Prepare dry ingredients:
In a separate medium bowl, whisk together the flour, baking soda, and salt.

4️⃣ Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture in the stand mixer. Mix until a soft dough forms and all ingredients are well combined.

5️⃣ Shape and roll:
Roll the dough into 1-inch balls, then roll each ball in the additional granulated sugar. Arrange the dough balls on a parchment paper-lined baking sheet, leaving about 2 inches between each ball.

6️⃣ Chill dough:
Refrigerate the cookie dough balls for 15 minutes. While the dough is chilling, preheat your oven to 375°F (190°C).

7️⃣ Bake:
Bake the cookies for 8 minutes. The cookies should puff up slightly but remain soft. Do not overbake if you prefer a chewy texture.

8️⃣ Add Hershey Kisses:
Immediately after removing the cookies from the oven, press a Hershey Kiss into the center of each cookie. The warmth of the cookie will slightly melt the base of the candy, securing it in place.

9️⃣ Cool:
Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.