PEANUT BUTTER SURPRISE COOKIES

½ CUP CREAMY PEANUT BUTTER
4 TBSP. BUTTER, ROOM TEMP.
1 CUP FIRMLY PACKED BROWN SUGAR
2 EGGS
1 TSP. VANILLA
1 ½ CUPS ALL-PURPOSE FLOUR
1 TSP. BAKING POWDER
¼ TSP. SALT
1/3 CUP SUGAR, FOR ROLLING DOUGH
36 MINI CHOCOLATE PEANUT-BUTTER CUPS, CHILLED AND UNWRAPPED

1. PREHEAT OVEN TO 350 DEGREES. IN A MIXING BOWL, CREAM PEANUT BUTTER AND BUTTER UNTIL SMOOTH. ADD BROWN SUGAR; BEAT UNTIL COMBINED, SCRAPING DOWN BOWL AS NEEDED. ADD EGGS, AND VANILLA, AND BEAT UNTIL INCORPORATED.
2. IN A SMALL BOWL, WHISK TOGETHER FLOUR, BAKING POWDER, AND SALT. WITH MIXER ON LOW SPEED, GRADUALLY BEAT IN FLOUR MIXTURE IN TWO BATCHES.
3. ROLL DOUGH INTO BALLS. PLACE GRANULATED SUGAR ON A PLATE; ROLL BALLS IN SUGAR, COATING COMPLETELY.
4. BAKE UNTIL COOKIES BEGIN TO PUFF UP SLIGHTLY, ABOUT 7 MINUTES. REMOVE FROM OVEN. PRESS ONE CANDY IN CENTER OF EACH COOKIE. RETURN TO OVEN AND COOK ABOUT 6 MORE MINUTES. LET COOL 10 MINUTES BEFORE