Ingredients:

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (156g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (125g) peanut butter, creamy
  • 18-20 miniature peanut butter cups, unwrapped

Instructions:

  1. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. Stir in the peanut butter until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared cookie sheets, leaving some space between each.
  8. Gently press one unwrapped peanut butter cup into the center of each cookie dough ball.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set (but still soft in the center).
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.