Peanut Butter Cup Cookies 
Ingredients:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar, packed
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
24 mini peanut butter cups, unwrapped
Directions:
Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until creamy.
Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Roll the dough into 1-inch balls and place each ball into a cup of the mini muffin tin.
Bake for 8-10 minutes, or until the edges are lightly golden.
Remove from the oven and immediately press a mini peanut butter cup into the center of each cookie.
Allow cookies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 160 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before baking for thicker, chewier cookies.
For extra gooey peanut butter cups, press them into the cookies while they are still very warm.
Peanut Butter Cup Cookies
