Preheat the oven to 350 degrees Fahrenheit and line cookie sheets with nonstick baking liners or lightly spray them with nonstick baking spray.

In a medium bowl, whisk together flour, baking powder and salt to combine. Set aside.

In the bowl of an electric mixer on medium-high speed, cream together the softened butter and 1 1/4 c. sugar until light and fluffy, for 2 to 3 minutes.

Add egg, egg yolk, vanilla and peanut butter and mix just until combined, scraping down the sides of the bowl with a rubber spatula in between.

Slowly mix in the flour mixture.

Place 1/4 cup granulated sugar in a shallow dish or a bowl. Using a 2" in diameter cookie scoop, scoop the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart. Flatten the dough balls with the bottom of a measuring cup.

Bake for 8-10 minutes. Check at 8 minutes. Don't over bake. You don't want them to start to brown, or they'll be dry.

Let them sit on the cookie sheets for a few minutes before carefully removing them to a cooling rack to cool completely.

Unwrap 28 Sugar Cookie Kiss candies and place them in a microwave-safe bowl. Melt them in the microwave (in 30 second increments), stirring in between. Drizzle over cookies and allow the drizzle to set up before serving.

Store in an air-tight container.