Ingredients:

  • 1 cup (227g / 8 oz) unsalted butter, softened
  • 1 cup (200g / 7 oz) granulated sugar
  • 1 cup (200g / 7 oz) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1 cup (240ml / 8 fl oz) smooth peanut butter
  • 2 1/2 cups (300g / 10.5 oz) all-purpose flour
  • 1 teaspoon baking soda (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 16-20 miniature peanut butter cups, unwrapped
  • Flaky Sea Salt (for sprinkling)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Mix in the peanut butter 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. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop a tablespoon of dough, flatten slightly, and place a mini peanut butter cup in the center. Wrap the dough around the peanut butter cup, sealing it completely. Place on prepared baking sheets, leaving space between cookies.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt, if desired.