Preheat the oven to 350°.
In a large mixing bowl, beat sugars, butter, and peanut butter until well creamed.
1 c. white sugar, 1 c. brown sugar, 1 c. butter (softened) or margarine, 1 c. creamy peanut butter
Add the eggs and beat well.
2 large eggs
In a separate bowl, whisk together dry ingredients.
3 1/2 c. all-purpose flour, 1 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
Add the dry ingredients to the butter mixture, alternately with the milk. Scrape the sides and mix to combine.
1/2 c. whole or 2% milk
Scoop into about 1" sized balls and roll or dip the tops into a small bowl of sugar.
sugar to dip
Place at least an inch apart on greased cookie sheets, and bake for 11 - 12 minutes or until the bottom edges are lightly browned.
Remove from the oven and immediately lightly press a Hershey Kiss onto the top of each cookie.
approx. 68 Hershey Kisses
Remove to a wire rack to cool. Make sure the chocolate hardens before stacking the cookies.
Store in airtight containers. Freeze any cookies that won't get eaten within a few days to keep them fresh.