Peanut Butter Cup Cookies

1. Stage

Preheat the oven to 350°F. Arrange a rack in the center of the oven and preheat. Lightly spray the cavities of a nonstick mini muffin pan with nonstick cooking spray.

2. Stage

Combine the dry ingredients:  In a small bowl, whisk together the flour, salt, baking soda, and baking powder and set aside.

3. Stage

Cream the peanut butter and butter:  Add the peanut butter and butter to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer. Beat together on medium speed until fully combined and creamy, 30 seconds to 1 minute. Stop and scrape the bowl with a rubber spatula as needed. The mixture will be loose and on the thinner side.

4. Stage

Add the sugars, egg, and vanilla: Add the brown sugar and granulated sugar to the bowl and beat on medium speed, scraping the bowl as needed, until thickened and fluffy, 30 seconds to 1 minute. Add the egg and vanilla extract and beat together on medium speed, scraping as needed, until fully incorporated and the mixture is lightened and creamy, about 15 seconds more.

5. Stage

Add the flour mixture: Add the flour mixture to the butter mixture and beat on low, scraping as needed, until just combined with no dry bits of flour remaining, about 20 seconds. Use a rubber spatula to give the dough one good stir, scraping the bottom of the bowl, to ensure everything has been fully combined.

6. Stage

Portion the dough: Using a 1 1/2-inch scoop or tablespoon, divide the dough into heaping tablespoon portions to yield 24 larger portions or up to 30 smaller portions of dough. Use your hands to roll each portion into a ball.  Place a ball of cookie dough into each cavity of the prepared mini muffin tin. Do not press the dough down.

7. Stage

Bake the cookies: Bake the cookies, rotating halfway through baking, until they are golden, puffed slightly, and the tops are matte and dry to the touch, 8 to 12 minutes. It’s okay if the cookies are just beginning to turn golden brown around the edges, but the tops should not be deep golden brown (or they are overbaked). While the cookies bake, unwrap the mini peanut butter cups.

8. Stage

Finish with the mini peanut butter cups: Remove the pan from the oven and set on a wire rack. Immediately, while the cookies are still hot, press an unwrapped mini peanut butter cup into the center of each cookie. Let the cookies cool in the pan until they are slightly set up and cool enough to handle, about 5 minutes.

9. Stage

Cool the cookies: Carefully, holding the top of a cookie, twist to release it from the pan and transfer to a cooling rack to cool completely. If you find the cookie to be delicate or the chocolate is moving around, allow the cookies to cool an additional 5 minutes in the pan.  Serve completely cooled or still warm while the peanut butter cup is melty.  Leftover cookies can be stored at room temperature in an airtight container in a single layer or stacked with a piece of wax or parchment paper between the cookies for up to 4 days.  Love the recipe? Leave us stars below!