Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. Unwrap all 48 Hershey's Kisses and set them aside in a bowl — do this before you start baking so you're ready to work quickly.

If your butter is not yet softened, cut it into small cubes and let it sit at room temperature for 20–30 minutes, or microwave on 20% power in 10-second bursts until just softened but not melted.

In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes until light, fluffy, and well combined.

Add the egg and vanilla extract. Beat on medium speed until fully incorporated, about 1 minute, scraping down the sides of the bowl as needed.

Add the flour, baking soda, and salt. Mix on low speed just until a soft dough forms — don't overmix. The dough should hold together and not be sticky.

Place the 1/3 cup of granulated sugar in a small shallow bowl. Scoop the dough by rounded tablespoonful (about 1 inch) and roll each portion between your palms into a smooth ball.

Roll each dough ball in the granulated sugar until fully coated, then place 2 inches apart on the prepared baking sheets.

Bake one sheet at a time in the preheated oven for 9–10 minutes, until the edges are just set and the tops look matte. The centers will look slightly underdone — that's exactly right.

As soon as the baking sheet comes out of the oven, immediately press one unwrapped Hershey's Kiss firmly into the center of each cookie. The cookie will crack slightly around the edges — this is the signature blossom look.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The chocolate will firm back up as the cookies cool. Repeat with remaining dough.

Once fully cooled and the chocolate has reset, store cookies in an airtight container at room temperature for up to 5 days, or freeze in a single layer then transfer to a freezer bag for up to 3 months.