Start by combining the all-purpose flour and baking soda in a medium bowl. Stir until the mixture is uniform and smooth—no clumps hiding here! This is the foundation of your cookies, so mix thoroughly, then let it rest until needed.

In a large bowl, add the salted butter, creamy peanut butter, granulated sugar, and dark brown sugar. Beat on medium-high speed until the mixture is creamy, light, and slightly fluffy. Make sure to scrape down the sides of the bowl so all the buttery bits are evenly mixed in.

Next, mix in the egg, heavy cream, and vanilla extract. Beat gently until the dough comes together into a smooth, soft, and rich mixture. It should feel silky, not dry or stiff.

Slowly add in the flour mixture while mixing at low speed, just until fully combined. The dough should be slightly sticky, not too wet, not too dry. This texture is what keeps your cookies soft in the middle and tender on the edges.

Cover the dough with plastic wrap or transfer it to a sealed container, then chill it for about 2 hours. Chilling isn’t just a “wait step”, it helps the cookies hold their shape while baking and ensures a soft, chewy center with lightly crisp edges.

Once you’re ready to bake, heat the oven to 375°F (190°C) and prepare two baking sheets by lining them with parchment paper. Scoop out the dough and roll it into roughly 1-inch balls. For a little extra sparkle and crunch, roll them lightly in granulated sugar (this step is optional). Place the dough balls about 2 inches apart so they have room to spread.

Bake for 7 minutes, just until the edges start to set and the centers are still soft. Remove the cookies from the oven and gently press a Hershey’s chocolate kiss into the center of each one. Pop them back in the oven for 2 more minutes so the chocolate softens.

Give the cookies a brief 5-minute pause on the baking sheet, then gently shift them to a cooling rack to set. Enjoy.