Step 1

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 2

Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.

Step 3

Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.

Step 4

Reduce the mixer speed, gradually adding in the dry mixture until completely blended.

Step 5

Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.

Step 6

After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.

Step 7

Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 1/2 - 2 inches apart on lined baking sheets.

Step 8

Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges..

Step 9

Return to the oven and bake for 2 minutes longer.

Step 10

Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.

Step 11

Store cookies in an airtight container with a slice of bread for up to a week.