Preheat your oven to 350°F (175°C). Unwrap all of the Hershey's Kisses and set them aside. Line a baking sheet with parchment paper so the cookies don't stick.

In a mixing bowl, use a stand mixer or hand mixer to beat the softened unsalted butter, granulated sugar, egg, and vanilla extract together until the mixture is smooth and fluffy. This forms the creamy base for your cookies.

In a separate bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined. This ensures the rising agents are well-dispersed throughout the dough.

Gradually add the flour mixture to the creamed wet mixture, mixing as you go. Pour in the milk and continue mixing until a soft, uniform dough forms. I like to scrape down the sides of the bowl to make sure everything is fully incorporated.

Scoop out small amounts of dough and shape into 1-inch balls. If you like a pretty finish and a hint of sweetness, roll each ball in powdered sugar. Place the balls evenly spaced on your prepared baking sheet.

Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are just starting to brown on the edges. Remove from the oven and allow them to cool on the baking sheet for 1-2 minutes.

While the cookies are still slightly warm, gently press a Hershey's Kiss into the center of each one. Transfer the cookies to a wire rack to finish cooling completely before serving. I find waiting helps the chocolate set nicely so they don’t smudge.