Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (115g) creamy peanut butter
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (60g) packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 tsp (4g) baking soda
  • 1/4 tsp (1.5g) salt
  • 26 (approx. 200g) miniature peanut butter cups, unwrapped
  • 2 tbsp (25g) granulated sugar

Instructions:

  1. Beat the softened butter, peanut butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is pale and fluffy. Incorporate the egg and vanilla extract until fully emulsified.
  2. Sift in the flour, baking soda, and salt. Using a low speed or a spatula, fold the ingredients together just until the white streaks of flour disappear.
  3. Preheat your oven to 375°F (190°C). Scoop rounded tablespoons of dough, roll them in the extra granulated sugar, and place them 2 inches apart on a parchment-lined baking sheet.
  4. Bake for 8–10 minutes until the edges are set but the centers remain slightly soft.
  5. Immediately upon removing the tray from the oven, press one miniature peanut butter cup firmly into the center of each warm cookie. Allow them to set on the pan for 5 minutes before transferring to a wire rack.