Combine the flour, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, using a hand mixer or a stand mixer, beat the butter for 1 minute on high speed until light and creamy.

Switch to medium-high speed and beat in the brown sugar and granulated sugar until thoroughly blended in and smooth, about 2 minutes.

Add the egg and beat until combined, about 1 minute.

Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.

Add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft.

Cover and chill the cookie dough in the refrigerator for at least 1 hour and up to 3 days.

When ready to bake the cookies

Preheat the oven to 350°.

Line two large baking sheets with parchment paper or silicone baking mats.

Scoop and roll into a ball the cookie dough using a cookie scoop or spoon, about 1 tablespoon of dough each.

Roll each ball in the 1/2 cup of red sugar and arrange it on the baking sheet about 2 inches apart.

Bake one tray at a time for 11–13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes.

Press a dark chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). You can cool them in a cold place for 20 minutes to set the chocolate, though they are fine without.