1-First Step: Prep and mise en place
1. Preheat the oven to 375°F. Line cookie sheets with parchment paper to prevent sticking and help cookies bake evenly.
2. Gather and measure all ingredients. Using a kitchen scale for the flour and peanut butter gives the most reliable results.
3. Bring the egg to room temperature. This helps it blend more smoothly into the creamed butter and peanut butter, giving an even dough.

2-Second Step: Cream the wet ingredients
4. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine 3/4 cup creamy no-stir peanut butter, 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/4 teaspoon salt. Beat on medium speed until well creamed and fluffy, about 2 to 3 minutes.
5. Add 1 large room-temperature egg and 1 teaspoon vanilla extract. Beat again until fully combined, scraping down the sides of the bowl as needed for even mixing.

3-Third Step: Add dry ingredients and form the dough
6. Whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon baking soda in a separate bowl to distribute the leavening evenly.
7. Add the dry mix to the wet ingredients and mix on low speed until just incorporated. The dough should be soft and malleable but not sticky or wet. If needed, rest the dough 5 minutes to let the flour hydrate.

4-Fourth Step: Portion and sugar-coat
8. Use a cookie scoop to form 1-inch dough balls, approximately 18g each. This recipe yields about 36 cookies.
9. Roll each dough ball in additional granulated sugar if you like the classic sugary crackle look. This also creates a slight crust on the exterior while keeping the center soft.
10. Place dough balls 2 inches apart on prepared baking sheets to allow for gentle spreading.

5-Fifth Step: Bake and top with chocolate kisses
11. Bake at 375°F for 8 to 10 minutes. Look for cookies that are puffy with cracks across the top and have lightly golden brown bottoms. Oven times can vary, so check near the 8-minute mark.
12. Immediately after removing the tray from the oven, press one unwrapped chocolate kiss into the center of each warm cookie. Press gently so the cookie still sits around the chocolate; do not press all the way through.
13. Allow cookies to cool completely on the baking sheet so the chocolate sets and the cookie firms up a bit. This also helps the kiss stay centered.