Preheat oven to 350 and line two baking sheets with silicone mats or parchment paper.
In a small mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream together the butter, peanut butter, granulated sugar and brown sugar for 3-4 minutes. Add the egg and vanilla and beat until well combined.
Add in the dry ingredients and mix until just combined, scraping down the sides as needed.
Using a cookie scoop, scoop the dough in to about 1 inch balls, roll the balls gently in your hands, toss them in the additional granulated sugar, and place them on a baking sheet at least an inch apart. (I get about 15 on each sheet.)
Bake at 350 for 13-14 minutes
Remove from oven and immediately gently press a Hershey kiss in the middle of each cookie.
Allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack, being careful not to touch the kisses. (They get melty soft, but will keep their shape if you don’t touch them.)
Once completely cool, store in an airtight container.