Who doesn’t love peanut butter kisses? These cookies are nice and moist and the perfect texture to me and I think the addition of the powdered sugar makes the difference. It’s best to refrigerate the dough before you roll them in balls and dredge in sugar to get the best shape. I use a 1 1/2-inch cookie scoop to make a uniform size and add the chocolate kiss as soon as they come out of the oven to make sure the chocolate sticks to the cookie. You can also add a mini Reece’s peanut butter cup instead of the chocolate kiss to make them even more peanut buttery. These cookies freeze really well. Click here for the recipe….