Peanut butter cookies

Updated recipe

½ cup plus 2 tablespoons granulated sugar (For dipping the formed balls into only!!)

1 cup packed brown sugar 

1  1/2 cup creamy peanut butter 

1  cup butter or margarine, softened 

2 eggs 

1 cup vanilla pudding (new addition, makes the cookies more moist less crumbly)

3 1/2 cups all-purpose flour 

1 ½ teaspoons baking soda 

1 teaspoon vanilla

Pinch of salt

1 teaspoon baking powder  

About 7 dozen Hershey’s Kisses milk chocolates 

• Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and eggs, vanilla and pudding with mixer on medium speed. Stir in flour, salt, baking soda and baking powder. 
• Shape dough into 1-inch balls then roll each in granulated sugar. Place about 2 inches apart on un-greased cookie sheet.Note; when the cookies are baking I usually peel off the foil wrappers from each Hershey kiss. 
• Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack. The Hershey kisses will take some time to set before you can store them without the chocolate smearing around on your container or zip lock bag.

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