Ingredients
Method
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
- In a large mixing bowl, use a hand mixer or stand mixer to cream the peanut butter, butter, granulated sugar, and brown sugar on medium-high speed until fluffy and well blended.
Add Wet Ingredients:
- Beat in the egg, milk, and vanilla extract, scraping down the sides of the bowl as needed.
Incorporate Dry Ingredients:
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until fully combined.
Chill the Dough:
- Cover the dough with plastic wrap or place it in a sealed container. Refrigerate for at least 1 hour.
Preheat and Prepare:
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
Shape the Cookies:
- Roll the dough into 1-inch balls using your hands. Roll each ball in granulated sugar until evenly coated.
Bake:
- Arrange the dough balls on the prepared baking sheets, spacing them 1½–2 inches apart. Bake for 7–8 minutes.
Add the Hershey’s Kiss:
- Remove the cookies from the oven and gently press a Hershey’s Kiss into the center of each cookie, creating crackly edges.
Finish Baking:
- Return the cookies to the oven and bake for an additional 2 minutes.
Cool and Store:
- Let the cookies cool on the baking sheets for 5–10 minutes before transferring to a wire rack. Store in an airtight container with a slice of bread to maintain softness.
Notes
- Room Temperature Ingredients: Using room-temperature butter and peanut butter ensures a smooth, creamy dough.
- Chilling the Dough: Don’t skip chilling—it helps the cookies hold their shape while baking.
- Unwrapping Kisses: Unwrap Hershey’s Kisses while the dough is chilling to save time during assembly.
- Storage: Store cookies at room temperature for up to a week or freeze for up to 2 months.