Preheat oven to 375°F and adjust 2 oven racks to upper-middle and lower-middle positions. Line 3 (if possible) baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and brown sugar together for 15 seconds on low speed.
½ cup granulated sugar, ⅓ cup light brown sugar
Add butter, peanut butter, and vanilla. Cream together until light, smooth, and fluffy, about 3 minutes.
10 tablespoons unsalted butter, 10 tablespoons creamy peanut butter, 2 teaspoons pure vanilla extract
Add the egg and beat together until incorporated, about 30 seconds.
1 large egg
In a different large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture (in the mixer bowl) and mix just until incorporated.
1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon kosher salt
The mixture should be firm enough to roll into balls, but if the dough is a little soft, cover and refrigerate for 1 hour.
Roll the dough into 1-inch balls (I use a 1½-inch scoop and pull the ball of dough in half to form 2 balls.)
Roll the dough balls in coarse sugar, if desired, and place on the prepared baking sheets about 2-inches apart.
Raw or Turbinado sugar
Bake 9-10 minutes, or until cookies are just starting to firm around the edges.
Remove the cookies from the oven and press 1 chocolate kiss gently but firmly into the middle of each cookie – the cookies will begin to crack around the edges.
55 Chocolate Kisses
Let cool 2 minutes on the baking sheet then transfer the cookies to a cooling rack to completely cool.