Yield: 40 cookies.
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup smooth peanut butter
½ cup dark brown sugar, packed
1 large egg, beaten
1½ teaspoons vanilla extract
2 tablespoons whole milk
40 miniature peanut butter cups, unwrapped
Preheat oven to 375°.
In a large bowl, whisk together flour, salt, and baking soda.
In another large bowl, use an electric mixer on medium-high speed to cream together butter, granulated sugar, peanut butter, and brown sugar until fluffy. Add egg, vanilla, and milk; mix on low until incorporated. Add flour mixture; mix well.
Shape dough into 40 balls, about 2 tablespoons each, and place each into an ungreased mini muffin pan.
Bake for 8 minutes. Remove from oven and immediately press a peanut butter cup into each ball. Once cookies have cooled, use a butter knife to lift cookies out of pan. Store in airtight containers for up to 2 weeks.
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