In a medium bowl, whisk together the flour, salt and baking soda.
1 ½ cups all purpose flour, ½ teaspoon kosher salt, 1 teaspoon baking soda
In a stand mixer fitted with the paddle attachment, or in a mixing bowl with a hand held mixer, beat the butter with the peanut butter, light brown sugar and sugar until light and fluffy on medium speed. This may take 2-3 minutes and it should turn a slightly lighter color.
½ cup granulated sugar, ½ cup light brown sugar, ½ cup unsalted butter, ¾ cup peanut butter
Add the egg, vanilla extract and milk and beat again on medium speed until combined.
Stop the mixer and pour in the dry ingredients. Use a rubber spatula to fold everything together until there are no more streaks of flour. Place the bowl in the fridge to chill for at least 1 hour (or up to 2 days).
Unwrap the kisses and place in the freezer to chill for 1 hour.
32 Hershey's Kisses
Preheat the oven to 375° Fahrenheit/190° Celsius and line 2 baking trays with parchment paper. Take the cookie dough out of the fridge and scoop out 1 tablespoons of dough. Roll into a ball using your hands, then roll each ball in the extra ½ cup of sugar until completely covered. Place the cookie dough balls 2-3 inches apart on the baking tray.
½ cup sugar
Bake the cookies for 11-13 minutes. The cookies should be a light golden brown and beginning to crack. Take the chilled kisses out of the freezer, then take the cookies out of the oven. Gently press a kiss on to each cookie and let the cookies cool completely.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. .Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Larger Cookies: you can use a medium cookie scoop to scoop out 1.5 tablespoons of dough to make larger cookies, that will make around 22 cookies. Mini Cookies: If you want to use miniature Hershey kisses or chipits, scoop out ½ tablespoon of cookie dough. Peanut Butter: if you're allergic to peanut butter then try a different nut butter or sunflower seed butter! Just make sure you're using one which is thick and not one covered with oil as that will change the texture of the cookies. Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls before you roll them in sugar, for up to 2 months. When ready to bake, take them out of the freezer and let them come to room temperature for 20-30 minutes. Then roll them in sugar and bake.