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Heat oven to 375°F. Remove wrappers from chocolates.
Beat ½ cup of shortening and ¾ cup of REESE’S Creamy Peanut Butter in a large bowl until well blended. Add ⅓ cup of granulated sugar and ⅓ cup packed light brown sugar; beat until fluffy.
Add 1 egg, 2 Tbsps of milk and 1 tsp vanilla; beat well. Stir together 1 ½ cups of flour, 1 tsp baking soda and ½ tsp salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in ⅓ cup of granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a HERSHEY’S KISSES Milk Chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to a wire rack. Cool completely.