Heat oven to 375°F and line 2 baking sheets with parchment paper.
Whisk flour, baking soda, baking powder, kosher salt and sea salt in a medium-size mixing bowl, on medium-high speed. Set aside.
In the bowl of a stand mixer, cream together the butter and peanut butter 2 minutes until smooth.
Add brown sugar and granulated sugar and beat 2-3 minutes or until lighter in color and smooth.
Add eggs and vanilla and beat 1 minute or until all ingredients are incorporated and smooth.
Turn off the mixer and add the flour mixture. Turn the mixer to the lowest speed and beat just until the flour is incorporated.
If the mixture seems too stiff, add 1-tablespoon milk, mixing just until incorporated.
Cover the dough and refrigerate 30 minutes or until firm enough to roll into balls.
Shape the dough into ¾-inch balls and place them about 1½ inches apart on the prepared baking sheets. 20 balls work perfectly on a half-sheet baking pan (18”x13”).
Bake at 375°F, 8 minutes then remove from the oven. Press a candy kiss in the middle of each cookie. Press down just enough to set the kiss being sure not to press the candy clear to the pan.
Place the cookies back in the oven and bake an additional 2 minutes.
Transfer the cookies to a cooling rack – remove the cookies from the baking sheet after 2 minutes.
Keep in an airtight container.