I heart anything peanut butter, and these cookies were no exception.  We were looking for something besides the traditional to add to our Christmas gift baskets, and this went well.  Definitely one I will make over and over!  I originally got the recipe from Epicurious and tweaked for more peanut butter and extract (I used almond).

•     1 3/4 cups all-purpose flour
•     1 teaspoon baking soda
•     1/2 teaspoon salt
•     1 cup sugar
•     1/2 cup packed dark brown sugar
•     8 tablespoons (1 stick) unsalted butter, cut into small pieces
•     1/2 cup smooth or chunky peanut butter (not natural)
•     1 large egg
•     1 teaspoon pure vanilla or almond extract
•     30 chocolate kisses, unwrapped

Preheat oven to 350°F.

In a large bowl, sift together the flour, baking soda, and salt.

Place 1/2 cup sugar in a small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined.

Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets.