In an electric mixer with the paddle attachment cream the butter with both sugars for about 5 minutes.
Add the egg and peanut butter and combine.
Add the salt, baking soda, and flour until combined.
Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 375.
Take 1 TBSP of dough and roll.
Place 2-inches apart on a baking sheet with a silicon mat.
Bake 8- 10 minutes.
Press 1 chocolate kiss into the center of each cookie.
Cool completely before storing.