Preheat oven to 375° and line baking sheet with parchment paper.
Have all ingredients at room temperature prior to mixing.
Unwrap the Hersey kisses and set aside. Young children are a natural for this job. Just make sure they aren’t eating all the kisses.
Mix flour and soda with a whisk, in a medium mixing bowl. Set aside
In the bowl of a heavy duty mixer, add sugars, butter, vanilla extract, and peanut butter. Mix well on low speed until well combined.
Add egg and milk. Mix until incorporated.
Add flour mixture gradually and mix until fully incorporated.
Shape dough into 48 balls and roll in extra sugar. You can use white sugar or light brown, doesn’t matter. Place on baking sheet. If not using parchment paper, DO NO grease baking sheet.
Bake 10-12 minutes.
Remove from oven. Tope each cookie with a chocolate kiss, pressing down firmly. Edges of cookies will crack but that is as it should be.
Remove cookies from pan and allow to cool on a baking sheet.
Store cooled cookies in a Ziploc freezer bag or a cookie tin. Place pieces of parchment paper or wax paper between layers of cookies.
Dough can be made and rolled then placed in freezer for up to three months prior to baking. To freeze, roll dough into balls. Place unwrapped on a cookie sheet in single layer. Once frozen solid, remove from cookie sheet and place, frozen dough balls, in freezer bags. To bake, place on baking sheet, allow to defrost slightly (dough should be cold but not frozen) and bake. You might need to increase baking time by 1-2 minutes. Check at 10 minutes. Bake longer if necessary.
