Preheat your oven to 375°F. Line several cookie sheets with parchment paper and set aside.

In a medium mixing bowl, beat shortening and peanut butter together until well blended. Add 1/3 cup granulated sugar and the brown sugar; beat until light and fluffy.

Add the egg, milk, and vanilla. Beat well to combine.

Stir together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined (do not overmix).

Using a small cookie scoop or teaspoon, shape dough into 1-inch balls. Roll each ball in a bowl of granulated sugar until coated.

Place balls on the prepared baking sheets, spacing them evenly. Bake for 8–10 minutes or until light golden brown.

Let the cookies cool on the pan for 3–5 minutes. This makes them firm enough to handle the chocolate.

Carefully press one white chocolate Reese’s Peanut Butter Heart into the center of each cookie (cracking around the edges is normal).

Transfer immediately to a wire rack to finish cooling so the chocolate doesn't melt completely.