Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the granulated sugar, light brown sugar, and softened unsalted butter using an electric mixer on medium speed until light and fluffy. Then, add the creamy peanut butter and mix until well incorporated.
Pour in the pure vanilla extract and add the large room temperature egg to the bowl. Mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Optionally, roll in raw or Turbinado sugar.
Place the dough balls about two inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes until the edges are set but centers are still soft.
As soon as the cookies come out of the oven, gently press a Chocolate Kiss into the center of each cookie.
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
