Beat a half cup each white sugar, packed brown sugar, creamy peanut butter, and unsalted butter with a large egg until well blended. Use a table fork; trust me. Sift a teaspoon baking soda and a half teaspoon baking powder with a cup and a half of AP flour, and stir in a cup of rather finely-chopped pecans. Mix flour and butter mixtures to doughy consistency. Spoon dough into 1-inch balls—it helps to have a cookie scoop—and place on a lightly-oiled baking pan. Bake at 350 until edges are lightly browned. Remove from oven, and immediately press a milk chocolate kiss in each cookie. Cool on a rack.