Measure the crisped rice cereal into a large mixing bowl and set aside.

Combine the light corn syrup and brown sugar in a medium saucepan over medium heat. Stir continuously until the mixture comes to a full boil, which should take about 3 minutes.

Reduce the heat to low, and add the creamy peanut butter to the pan. Stir the mixture thoroughly until fully combined, then remove from heat.

Pour the hot peanut butter mixture over the crisped rice cereal in the mixing bowl. Gently fold everything together until each piece of cereal is evenly coated.

Scoop the mixture using a tablespoon-sized scoop, forming small balls and placing them onto a parchment-lined baking sheet.

Press one unwrapped Hershey's Kiss into the center of each cookie ball, shaping the mixture around the base of the chocolate.

Cool the cookies at room temperature for about 15 minutes until they are set and firm to the touch before indulging.