Line baking sheets with parchment paper or silicone mats and set aside.
Using a stand mixer or hand mixer and large bowl, beat together butter, shortening, and sugar until light and fluffy (about 4-5 minutes).
Beat in eggs, vanilla, and instant pudding mix.
In a separate bowl, whisk to combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, a little at a time, mixing between additions.
Scoop out dough with a 1 Tablespoon cookie scoop or by the tablespoonful, shape it into balls, and press a Hershey Kiss into the center. Pinch the dough up and around the kiss to create a cone-shaped ball of dough. Repeat until all dough is used, placing each cookie about 2 inches apart. (*see notes)
Place the cookies in the refrigerator to chill for at least one hour.
When ready to bake, preheat the oven to 350°F.
Bake for 12-15 minutes or until lightly golden brown around the edges. Remove from the oven and allow the cookies to cool on the baking sheet until cool enough to handle but still warm, about 5-10 minutes.
Add the powdered sugar to a shallow bowl and gently turn to coat each cookie in it. Place c coated cookies on a cooling rack. Once cookies are fully cooled, cover in powdered sugar once more before serving.
Notes
It will likely take 4 large baking sheets to fit all the cookies. If you don’t have room for 4 baking sheets in your fridge (who does?!) then I suggest splitting the dough in half and working with half at a time while keeping the other half refrigerated until ready to prep and bake.
Fully cooled cookies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months. I would recommend freeing before adding the powdered sugar.