Preheat oven to 350F and line 2 baking sheets with parchment paper.
In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the peanut butter, egg, milk, vanilla extract and mix to combine.
Add the salt and baking soda and mix to combine. Slowly add the flour until incorporated.
Scoop out dough (I like to use a small sized cookie scoop- about 1 tablespoon) and roll the dough into balls.
Place 3/4 cup sugar in a small bowl. Roll the dough balls in the sugar and place the balls on the baking sheets, 2 inches apart.
Bake the cookies for 10-12 minutes. Remove them from the oven and gently press a Hershey kiss into the center of each cookie. Allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword christmas cookies, cookies, peanut butter
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