Ingredients:

  • 1/2 cup (113g, 4 oz) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120 ml) creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (156g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 18-20 miniature peanut butter cups, unwrapped

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the peanut butter, then the egg and vanilla extract. Make sure everything is well combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to 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 out about 1.5 tablespoons of dough. Flatten slightly and place a miniature peanut butter cup in the center. Wrap the dough around the peanut butter cup, completely enclosing it.
  8. Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.