Servings: 5 dozen

1¾ cups all-purpose flour 1¾ cups all-purpose flour
1 teaspoon baking soda 1 teaspoon baking soda
½ teaspoon salt ½ teaspoon salt
4 ounces (1 stick) butter, at room temperature 4 ounces (1 stick) butter, at room temperature
½ cup smooth peanut butter (or other creamy nut butter) ½ cup smooth peanut butter (or other creamy nut butter)
½ cup granulated sugar, plus more for rolling ½ cup granulated sugar, plus more for rolling
½ cup light brown sugar ½ cup light brown sugar
1 large egg 1 large egg
1 tablespoon milk, half-and-half, oat milk or nut milk 1 tablespoon milk, half-and-half, oat milk or nut milk
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Nonstick spray or vegetable oil for cookie sheet (optional) Nonstick spray or vegetable oil for cookie sheet (optional)
5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

Preheat oven to 375°
Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.
Add egg, milk and vanilla; beat until well blended.
Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.
Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.
Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container