1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or lightly grease it.
3. In a large mixing bowl, cream together the butter, peanut butter, and sugar until light and fluffy.
4. Add the egg and mix until fully combined.
5. Gradually add the flour, mixing until a soft dough forms.
6. Roll the dough into 1-inch balls.
7. Coat each dough ball in granulated sugar.
8. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 8-10 minutes or until lightly golden.
10. While the cookies are baking, unwrap the Hershey’s Kisses.
11. Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
12. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
13. Let the chocolate set for about 1 hour before serving.
14. Store cookies in an airtight container at room temperature for up to 1 week.
15. For longer storage, freeze baked cookies or freeze dough balls for later use.