Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the brown sugar and only 1/4 cup of the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.

Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Also, make sure there is room in your freezer because they will later need to be placed inside to prevent the chocolate kisses from melting on the warm cookies.

Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the remaining 1/2 cup of sugar. *If you want to make your cookies festive, replace the regular sugar with the red sanding sugar. Arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.