Instructions

• If you will not chill the dough, preheat the oven to 375°F (190°C). If you plan to chill the dough, wait to preheat until you remove the dough from the refrigerator.
• In a large bowl, combine 1/2 cup softened butter, 1/2 cup peanut butter, 1/2 cup of the granulated sugar (reserve the remaining 1/2 cup for rolling) and 1/2 cup light brown sugar. Cream with an electric mixer for 2–3 minutes, until light and fluffy.
• Add 1 large egg, 1 tablespoon milk and 1 teaspoon vanilla extract to the butter mixture and beat just until combined.
• Add 1 3/4 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Stir with a spoon or low-speed mixer until the flour is absorbed and the dough is uniform. Do not overmix.
• OPTIONAL: Cover the dough and chill in the refrigerator for 1 hour to reduce spreading and deepen flavor. If chilling, remove dough from the refrigerator and then preheat the oven to 375°F (190°C).
• Divide the dough into four equal portions. From each portion, roll twelve 1-inch balls (48 total). Pour the reserved 1/2 cup granulated sugar into a small bowl and roll each dough ball in the sugar to coat.
• Arrange the sugared dough balls on a baking sheet (lined with parchment or lightly greased if desired) at least 2 inches apart.
• Bake the cookies for 6–8 minutes, until they begin to puff and the edges are set but not deeply browned.
• Remove the baking sheet from the oven. Working quickly, gently press one unwrapped Hershey’s Kiss into the center of each cookie. Return the baking sheet to the oven and bake 2 additional minutes, until the cookies are light golden brown.
• Remove the baking sheet from the oven and let the cookies cool on the pan for about 2 minutes. Transfer the cookies to a wire rack to cool completely.
• Once cooled, store the cookies in an airtight container.