In a medium size mixing bowl, cream together the softened butter and peanut butter.
Stir in the granulated white sugar and brown sugar.
Stir in the egg, milk, and vanilla extract.
In a small bowl, whisk together the flour, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until a dough forms.
Roll the dough into 24 balls, rolling the tops in the turbinado sugar and place on a couple of baking sheets lined with payment paper or a baking mat.
Bake at 375°F for 8 minutes.
Remove from the oven and immediately press the chocolate candy into the centers.
Move the cookies to a cooling rack and allow to cool. If desired, you can also sprinkle these with a little sea salt.
Notes
For the chocolate candies, you can use Hershey's Kisses, mini peanut butter cups, or chocolate stars. Other chocolate candies that are approximately the size of a Hershey's Kiss can work well too.I will unwrap the chocolates (if individually wrapped) and place in the refrigerator until I am ready to use them in this recipe.