• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Mix together granulated sugar, brown sugar, butter, egg yolks and peanut butter.
• Blend in flour, baking soda and baking powder. This dough is very dense so it should look like medium size crumbles when mixed.
• Use a 1.5-inch cookie scoop, pressing your dough firmly into the scoop (if you don't have a cookie scoop, use a spoon.) Level off the dough then release into the palm of your hand and roll until round. I like to roll all my cookies first, then go back and roll in the dusting sugar.

Dusting Sugar

• Pour 2 tablespoons of sugar into a small bowl.
• Thoroughly roll each cookie in the sugar and place on the cookie sheet. Since the cookies don't spread while baking you don't have to space them as far apart as the typical cookie.
• Bake until lightly golden brown but do not over bake.

Topping with the Kiss

• Unwrap your chocolate kisses while the cookies are baking so they are ready to use. Placing them on the cookie while it is still hot is the key to it adhering to the cookie and not falling off.
• Immediately after removing the pan from the oven, gently press one chocolate kiss into the center of each cookie. Press until the cookie is flattened to the desired thickness. (Don't try to reposition the chocolate once you have inserted it into the hot cookie or you will get a melt mark and the visual won't look as clean.)
• Cool cookie slightly before transferring to cooling rack.