Ingredients
Dry Ingredients
- 1 1/4 cup all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp. vanilla extract
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
Other
- 36 miniature peanut butter cups
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the optimal baking temperature for the cookies.
- Prepare Muffin Tin: Spray a miniature muffin tin with non-stick spray to prevent the cookies from sticking and set it aside for later use.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all purpose flour, baking soda, and salt. This step primes the flour with leavening and seasoning for even distribution.
- Cream Butters: In a large mixing bowl, beat together the creamy peanut butter and softened unsalted butter until fully combined and smooth, which creates the base texture for the cookies.
- Add Sugars: Incorporate the granulated sugar and light brown sugar into the peanut butter and butter mix, beating until combined to add sweetness and moisture.
- Mix in Egg and Vanilla: Add the large egg and vanilla extract to the mixture, blending everything thoroughly to ensure a cohesive dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to form the cookie dough.
- Portion Dough: Scoop about 1 tablespoon of dough into each compartment of the prepared mini muffin tin, shaping them evenly for consistent baking.
- Bake Cookies: Place the muffin tin in the preheated oven and bake for 10-12 minutes or until the cookie edges turn golden brown, indicating they are cooked through but still soft.
- Insert Peanut Butter Cups: While cookies are baking, unwrap the miniature peanut butter cups. Immediately after removing the cookies from the oven, carefully press one peanut butter cup into the center of each warm cookie. This allows the candy to soften slightly and meld with the cookie base.
- Cool Completely: Allow the cookies to cool completely in the muffin tin so they set properly around the peanut butter cups before removing and serving.
Notes
- Allow cookies to cool completely before storing to prevent sogginess.
- Store in an airtight container in a single layer or separate layers with parchment paper to avoid sticking.
- Keep cookies at room temperature for 2 to 3 days or refrigerate for 7 to 10 days for freshness.
- For longer storage, freeze cookies in a freezer-safe container separated by parchment paper for up to 3 months.
- Thaw frozen cookies at room temperature before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
