Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 teaspoon (5ml) vanilla extract
  • 2 large eggs
  • 1 cup (240ml) creamy peanut butter
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • 18-24 miniature peanut butter cups, unwrapped (approximately 170-230g)

Instructions:

  1. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Incorporate the peanut butter until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Cover the dough and chill in the refrigerator for at least 30 minutes.
  6. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
  7. Bake for 8-10 minutes, or until the edges are lightly golden brown. The center will still look slightly soft.
  8. Immediately after removing the cookies from the oven, gently press a miniature peanut butter cup into the center of each cookie.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The peanut butter cups will be melty and glorious!