In the bowl of a stand mixer (or hand-held mixer) combine both sugars, butter, and peanut butter for several minutes until the butter is light and fluffy.
Add the egg, vanilla, and salt and beat until fully mixed.
Slowly add the flour and baking soda in small batches. Be sure and scrape down all sides of the bowl. Chill dough for at least 30 minutes.
Preheat oven to 375 degrees.
Shape cookie dough into balls about 1 ounce in size (eye ball it, or use a kitchen scale) and place on cookie sheet with enough room for the cookies to spread slightly.
Bake cookies for 9-10 minutes or until they are just barely golden brown on top. Once you remove the cookies from the oven, immediately press 1 Hershey's Kiss in the center of each cookie. Allow to cool and enjoy!
Notes
**I used Jif Creamy peanut butter. I would not recommend using all-natural or the organic varieties which separate at the top of the jars.
Recipe by Shug & Spice at https://shugandspice.com/2016/12/13/peanut-butter-blossom-cookies/