Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Unwrap all 48 Hershey's Kisses and set them aside in a cool location.

In a large mixing bowl, using an electric mixer, cream together the softened butter, creamy peanut butter, 1/2 cup granulated white sugar, and light brown sugar until the mixture is light and fluffy (2 to 3 minutes).

Beat the large egg into the creamed mixture until just combined. Stir in the vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisk thoroughly for about 30 seconds to distribute the leavening agents evenly.

Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until the dough just comes together. Avoid overmixing; the resulting dough should be soft and easy to handle.

Place the reserved 1/4 cup of granulated white sugar in a shallow bowl. Scoop the cookie dough and roll it into small balls, approximately 1 inch in diameter (about 1 tablespoon of dough per cookie). Roll each dough ball thoroughly in the sugar until completely coated.

Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden brown and the center of the cookie looks set but still soft.

As soon as the cookies are removed from the oven, immediately and firmly press one unwrapped Hershey’s Kiss into the center of each hot cookie. The chocolate will soften and melt slightly around the edges, forming the signature blossom shape.

Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The chocolate needs time to set fully before storing (20 to 30 minutes). Store cooled cookies in an airtight container at room temperature.