Preheat the oven to 350F and line two large baking sheets with parchment paper. 

Add the butter and peanut butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fully combined. 

Next, add the brown sugar and mix until light and fluffy– about 2 minutes. 

Add the egg and vanilla and mix to combine. Scrape down the sides of the bowl as needed. 

Add the flour and baking soda and mix just until the dough comes together– make sure not to overmix!

Scoop out 1 tablespoon sized portions and roll them in granulated sugar. Place them on the parchment lined baking sheets, making sure that they are at least 2” apart. 

Bake for 11 minutes, or just until the edges are set and golden brown. 

Remove the cookies from the oven and press a Hershey kiss into the top of each cookie. 

Allow the cookies to cool completely, transferring to an airtight container. Store at room temperature for up to five days.