Place your wrapped chocolate kisses in the freezer. Preheat oven to 350 degrees. Cover baking sheets with silicone mats or parchment paper.

In a medium bowl, combine your flour, baking soda, baking powder, and salt.

Using a stand mixer with a paddle attachment or an electric hand mixer on medium speed, cream the butter, sugars, and peanut butter until light and fluffy. Add the egg and the vanilla to the butter mixture and mix just until incorporated.  Reduce the speed to low and add the dry ingredients to the wet ingredients in several increments, mixing until combined. Scrape down the bowl and beaters as needed.

Cover and refrigerate the dough for 2 hours. Place 1/4 cup sugar in a small bowl. Roll the dough into 3/4 to 1-inch balls. Roll the dough balls in the granulated sugar and place on the baking sheet about 2 inches apart. Bake for 8-10 minutes or until very lightly browned. Unwrap the chocolate kisses while the cookies are baking.

Remove the cookies from the oven.  After 1 minute, place 1 unwrapped chocolate kiss in the center of each cookie, pressing down gently and ever so slightly.  Remove cookies to a cookie cooling rack and allow to fully cool.  Store in an airtight container for up to a week.