Soft, chewy peanut butter cookies rolled in sugar and topped with a milk chocolate kiss—a festive and timeless treat.

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Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth.
Beat in the egg and vanilla until combined.
In a separate bowl, whisk flour, baking soda, and salt; gradually stir into wet ingredients until a soft dough forms.
Roll dough into 1‑inch balls, then roll each ball in additional granulated sugar.
Place balls 2 inches apart on prepared sheets and bake 10–12 minutes, until edges are set and tops show slight cracks.
Immediately press one unwrapped Hershey’s Kiss into the center of each warm cookie.
Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

For extra chewiness, chill dough for 1 hour before baking.
Freeze unbaked dough balls (on a tray), then bake directly from frozen—add a minute or two to bake time.
Use colored sanding sugar for a festive touch.
Store in an airtight container at room temperature for up to 5 days.
To prevent kisses from melting too much, chill chocolate candies for 10 minutes before pressing into cookies.