Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter on medium speed for about 5 minutes until creamy. Scrape down the sides of the bowl, add the sugar, and continue beating for another 5-7 minutes until light and fluffy.

Blend in the egg and vanilla extract, mixing until fully incorporated. Gradually add the dry flour mixture to the wet ingredients and mix until combined.

If the dough feels too stiff, slowly drizzle in the milk, adding just enough to slightly soften the dough. Avoid overdoing it, as too much milk can cause the cookies to spread too thin during baking.

Place the crushed Oreos in a shallow bowl. Using a tablespoon-sized cookie scoop, portion out the dough and roll it into balls.

Roll each ball in the crushed Oreos, ensuring they are evenly coated.

Arrange the cookie dough balls on the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 8-10 minutes, or until the cookies are puffed and the edges are just set.

Allow the cookies to cool on the baking sheet for 2-3 minutes, then gently press a Hershey’s Kiss into the center of each cookie.

Transfer the cookies to a wire rack to cool completely. The candies may appear to melt initially but will firm up as they cool—avoid touching them during this process.