Soft, chewy peanut butter cookies topped with a chocolate kiss—an irresistible combination and a holiday favorite!

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Preheat & Prep:
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Make the Dough:
In a bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy.
Mix in the egg, vanilla extract, and milk.
Gradually add the dry ingredients, mixing until fully combined.
Shape & Roll:
Scoop 1-inch dough balls and roll them in granulated sugar.
Place on the baking sheet about 2 inches apart.
Bake & Add Chocolate:
Bake for 8-10 minutes, until edges are lightly golden.
Immediately press a Hershey’s Kiss into the center of each cookie.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

:
Make sure to press the chocolate in while the cookies are still warm to help it stick.
You can use dark chocolate kisses, mini peanut butter cups, or even white chocolate for variety.
Store cookies in an airtight container at room temperature for up to a week.