Fall Hershey Kiss Cookies

½ cup (1 stick) butter, softened
½ cup sugar
½ cup light brown sugar, packed
1 cup smooth peanut butter
1 large egg
1 tsp. vanilla extract
1-1/4 cups bread flour {or all-purpose flour}
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
24 Pumpkin Spice Hershey's Kisses

Preheat oven to 350°F.
Spray 24 mini muffin cups with cooking spray; set aside.
Beat together butter, sugar, and brown sugar until smooth.
Add peanut butter and mix just until blended.
Add egg and vanilla and mix well.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add flour mixture to wet mixture, just until blended.
Roll out your cookie dough into balls. {The size of each ball will depend on how big you want your cookie cups. I did about 1-inch ones}
Place one ball into each of the 24 muffin cups.
Bake for 12-15 minutes, or until lightly golden. Unwrap Hershey's Kisses while cookies are baking.
Immediately press one pumpkin spice Hershey's Kiss into the center of each cookie cup. Allow to cool about 5 minutes, remove cookies from pan and let cool completely on rack.