In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and sugar together until creamy, about 2 minutes.

Add the egg and vanilla extract, then mix until well combined.

Add the peanut butter and mix again, scraping down the sides as needed.

Gradually add the dry ingredients to the wet mixture, mixing on low just until combined.

Stir in purple gel food coloring until the dough reaches your desired shade.

Cover the dough and chill in the fridge for at least 2 hours (or overnight).

Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats.

Place the sanding sugar or sprinkles in a small bowl.

Scoop about 1 tablespoon of dough, roll into a ball, then roll in the sugar or sprinkles to coat.

Place the coated balls on the baking sheets about 2 inches apart.

Bake for 8 to 10 minutes, until the cookies are puffed and have small cracks (do not let them brown).

Let the cookies cool on the baking sheet for 5 minutes, then gently press a Hug or Kiss into the center of each cookie.

Place the entire baking sheet in the freezer for 10 minutes to set the chocolate.

Transfer the cookies to a wire rack to cool completely.