A melt-in-your-mouth peanut butter dough topped with a chocolate kiss, creating the perfect sweet and salty treat that’s always a crowd-pleaser.

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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until fluffy and light in color.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the extra sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8–10 minutes, or until the tops crackle and the edges are set (they should still be soft in the center).
As soon as the cookies come out of the oven, gently press a chocolate kiss into the center of each one. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

For a unique twist, sprinkle the tops of the cookies with a pinch of flaky sea salt after pressing in the chocolate kisses.
These cookies are best enjoyed fresh, but they store well for up to a week in an airtight container at room temperature.
To freeze the dough, roll the dough balls and freeze them before baking. When ready to bake, place frozen dough balls on the baking sheet and add an extra minute or two of baking time.