In the stand mixer, using the paddle attachment, cream together the butter, brown sugar, white sugar, eggs, milk, and vanilla until smooth. Having the butter at room temperature works best for this recipe.In a separate bowl, you are going to combine the dry ingredients and mix them together.Slowly add the dry mixture to the wet mixture with the stand mixer on low.Once all the dry mixture has been combined with the wet mixture you are ready to bake!Preheat the over to 350 degrees Fahrenheit.Line the cookie sheet with parchment paper.With the small scoop, roll the dough into balls and place about 2 inches away from each on the cookie sheet.Bake for 10-12 minutes on the center rack.When you remove the cookies from the over press the Hershey's Peppermint Kiss into the center of the cookies.Pro tip - Place the cookies in the fridge or outside if it's cool enough to cool the cookies after adding the Hershey's Peppermint Kiss. This will help stop the kiss from melting. You can also freeze the Hershey's Peppermint Kisses too before you press them into the cookies to help slow the melting process.I had just enough dough to make 48 cookies but depending on how big you roll your balls you may have more or less cookies. Either way, one bag of Hershey's Peppermint Kisses should be more than enough. We had over a dozen leftover kisses.