Line baking sheet with silicone mat or parchment paper
Mix flour, baking soda, and salt.
Cream together butter, peanut butter, brown sugar, milk, and vanilla.
Beat egg until just combined.
Mix in flour until just combined.
If you have time, let dough chill in the fridge for 30 minutes for the best cookies possible. If not, roll and bake right away.
Use a medium cookie scoop to make balls of dough. and roll in sugar then place on cookie sheet 2" apart.
Roll each ball in granulated sugar then place cookies on cookie sheet 2" apart.
Bake 9 - 10 minutes until edges are golden brown and centers are slightly puffy.
Let cool for 10 - 15 minutes
Press candy into center of each cookie.
Store cookies in an airtight container and enjoy within 5 days.The cookie dough can be stored in an airtight container in the fridge for up to 3 days before baking.If the dough is cold going into the oven, bake for 1 additional minute.Chill the dough for 30 minutes before rolling into balls if you have the extra time. These are good not chilled but even better if you have a few extra minutes to chill the dough before baking.Try a variety of different chocolate toppers. Anything that melts well works great. Try chocolates with fillings like peanut butter cups, caramel filled chocolates, and more.To freeze the cookie dough, roll out into balls and roll in sugar. Freeze the balls individually on a baking sheet for then place all of the balls together on a baking sheet. Let them thaw in the refrigerator before baking.*Recipe adapted from Hershey