Instructions

• Preheat oven to 375°F (190°C) and position a rack in the center. Line baking sheets with parchment paper or a silicone baking mat, or lightly grease them.
• In a large bowl, combine 1/2 cup softened butter, 1/2 cup peanut butter, 1/2 cup of the granulated sugar (see note about divided sugar), and 1/2 cup light brown sugar. Use an electric mixer and cream on medium speed for 2–3 minutes until light and fluffy.
• Add 1 large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract to the creamed mixture. Beat just until combined.
• In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
• Add the dry ingredients to the wet ingredients and stir with a spoon or low-speed mixer just until the flour is fully absorbed and a uniform dough forms. Do not overmix.
• (Optional) Cover the dough and chill in the refrigerator for up to 1 hour to reduce spreading and deepen flavor. If chilling, wait to preheat the oven until the dough is ready to bake.
• Divide the dough into 48 equal portions and roll each portion into a 1-inch ball. (As an alternative method, divide the dough into four portions and roll each portion into 12 balls for a total of 48.)
• Pour the remaining 1/2 cup granulated sugar into a small bowl. Roll each 1-inch dough ball in the sugar to coat, then place the sugared balls on the prepared baking sheets about 2 inches apart.
• Bake one sheet at a time in the preheated oven for 6–8 minutes, until the cookies have puffed and the edges are beginning to lightly brown.
• Remove the baking sheet from the oven. Working quickly, press one unwrapped Hershey's Kiss into the center of each cookie (flat base of the Kiss down), gently flattening the cookie around it. Return the baking sheet to the oven for 2 more minutes.
• Remove the cookies from the oven and transfer the baking sheet to a wire rack. Let the cookies cool completely so the chocolate sets. Once cool, store cookies in an airtight container.