|
Preheat your oven to 375º. Remove wrappers from chocolate kisses.
In a medium bowl combine the flour, baking soda, and salt. Whisk to combine, and set aside.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until fluffy. Add peanut butter until incorporated then on turn down to low and add the egg, milk, and vanilla until just combined. Slowly add in the flour, and mix until combined.
Shape dough into 1-inch balls (roughly 3/4 oz if weighing). Roll in sugar and place on ungreased cookie sheet. Bake 8-10 minutes, until lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Remove to a cooling rack to cool completely.
Store in an airtight container for up to 3 days.
|
