Preheat the oven to 375°F. Place two oven racks in the upper‑middle and lower‑middle positions. Line 3 baking sheets with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add ½ cup granulated sugar (100 g) and ⅓ cup light brown sugar (71 g). Beat 15 seconds on low speed to combine.

Add 10 tablespoons unsalted butter (141 g), 10 tablespoons creamy peanut butter (169 g), and 2 teaspoons pure vanilla extract (8 g). Cream on medium speed until the mixture is light, smooth, and fluffy, about 3 minutes.

Add 1 large egg (50 g) and beat until incorporated, about 30 seconds.

In a separate large bowl, whisk together 1¼ cups all‑purpose flour (150 g), ¼ cup unsweetened cocoa powder (21 g), ¾ teaspoon baking soda, ½ teaspoon baking powder (2 g), and ¾ teaspoon kosher salt.

Add the dry ingredients to the mixer and mix on low speed just until incorporated and no dry streaks remain. Do not overmix.

The dough should be firm enough to roll into balls. If it is too soft or sticky to handle, cover and refrigerate for 1 hour.

Roll the dough into 1‑inch balls. (Optional: use a 1½‑inch scoop and split each scoop in half to make two 1‑inch balls.) If using, roll each ball in raw or turbinado sugar.

Place the dough balls on the prepared baking sheets about 2 inches apart.

Bake at 375°F for 9–10 minutes, or until the cookies are just starting to firm around the edges.

Remove the baking sheet from the oven and immediately press 1 unwrapped Chocolate Kiss into the center of each cookie; the tops and edges will crack as you press.

Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely.