Homemade Peanut Butter Cup Cookies My Chocolate Chunk Secret

Instructions:

1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Fold in the chocolate chunks.
6. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading!
7. While the dough is chilling, beat together the peanut butter, powdered sugar, butter, milk, and vanilla extract until smooth and creamy.
8. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of cookie dough onto prepared baking sheets, leaving space between cookies. Slightly flatten each dough ball with the palm of your hand.
9. Using the back of the small scoop, or your thumb, press a small indentation into the center of each cookie.
10. Spoon or pipe a small amount of peanut butter filling into each indentation.
11. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Don't overbake; they'll continue to set as they cool.
12. Immediately after removing from the oven, gently press a mini peanut butter cup into the center of each cookie.
13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.