Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (255g) creamy peanut butter (not natural)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 19 miniature peanut butter cups, unwrapped

Instructions:

  1. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in vanilla extract, egg, and egg yolk. Mix in the peanut butter until well combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  5. Cover the dough and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop rounded tablespoons of dough onto prepared baking sheets. Flatten slightly with your palm. Press a peanut butter cup into the center of each cookie dough round.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.