Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt until well combined. Set aside.
In a large bowl, use an electric mixer on medium low speed to combine the granulated sugar and butter until light and fluffy.
Add the egg and vanilla extract and continue mixing until fully mixed.
Slowly add the flour mixture, ½ cup at a time until everything is well incorporated. The dough should have the consistency of playdough. Add optional milk or more flour to reach desired consistency.
Use a small cookie scoop to roll cookie dough balls.
Roll the dough balls in colored sugar and place on the prepared baking sheet.
Bake for 8-10 minutes or until the edges begin to turn light brown.
Remove from the oven and place a Hershey Kiss in the center of each cookie.
Allow to cool completely, then serve.
To Store: Store your cooled cookies in an airtight container and keep them at room temperature for 3-4 days. You can also refrigerate them for a few weeks.
To Freeze: Place the cooled cookies in a freezer-safe container and store them in the freezer for up to 6 months. Be aware that the temperature change might cause the chocolate kisses to “bloom.” It may not look pretty but it will still taste delicious.
The dough should have the consistency of playdough. You should be able to easily roll balls between your hands, without them sticking to your fingers.
If the dough is too sticky to form balls, add 1-2 Tablespoons flour until it can be handled.
If the dough is too dry and you have to force dough balls together, add the optional 1-2 Tablespoons milk until desired consistency is reached.
This recipe does not need chilling! However, you CAN chill ahead of time if preferred. It works either way!
I recommend unwrapping your Hershey Kisses beforehand so you are ready to press them into cookies as soon as they are out of the oven.
The cookies will still be soft when they come out of the oven and will firm up as they cool. That is why it is helpful to work on parchment paper for these cookies.
How do I know my cookies are done? The edges should begin to get golden brown and the shine will be completely gone from the cookies