Instructions

1. Preheat oven to 350 degrees F, and adjust oven racks to lower-middle and upper-middle positions.
   Put the peanuts in a food processor or blender). Pulse until the consistency of bread crumbs.
2. Sift flour, baking soda, baking powder and salt into a bowl.
3. In the of an electric mixer (or another bowl with a hand mixer) on medium speed, beat the butter and peanut butter until creamy, this takes about 2 minutes.
4. Add the granulated and brown sugars and beat until fluffy, about 3 minutes, stopping to scrape down bowl as needed.
5. Beat in the eggs, one at a time, then add the vanilla.
6. Reduce the mixer speed to low and add the dry ingredients gradually until combined do not over mix.
7. Add the ground peanuts and stir gently with a rubber spatula until incorporated.
8. Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. You can roll them in a little bit of granulated sugar to add some sparkle.
   Bake until cookies are puffed and slightly brown along edges, but still pale on top, 10 to 12 minutes (they will not look fully baked), rotating the sheets halfway through baking.
9. While cookies are baking unwrap the Hershey Kisses, and place into a bowl.
10. Let cookies cool for a few minutes before placing, the Hershey Kiss in the center of the the cookie. The chocolate will probably start to melt, but should hold its shape and harden as the cookie cools.
11. Transfer to a wire rack to cool completely.
12. Store cookies in an airtight container in the refrigerator for up to a week.