In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined.

In a large mixing bowl, cream together ¾ cup softened butter and ¾ cup creamy peanut butter until fluffy, about 2-3 minutes. Gradually add ½ cup brown sugar and ½ cup powdered sugar, beating until smooth. Then add 1 large egg and 1 teaspoon vanilla extract.

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined to form a soft dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.

Preheat your oven to 350°F (180°C). Scoop the dough into 1-inch balls and roll in granulated sugar, then place on parchment-lined baking sheets.

Bake for approximately 10-12 minutes. Gently press a chocolate kiss into the center of each cookie while warm.

Allow the cookies to cool on the sheets for about 10 minutes before transferring to a wire rack.

For thumbprint variation, re-indent the center of cooled cookies and fill with jam.