Ingredients
1/2 c. creamy peanut butter
4 tbsp. unsalted butter
1 c. packed light-brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour (spooned and leveled)
1 tsp. baking powder
1/4 tsp. salt
c. granulated sugar
36 mini peanut butter cups
Preparation
Step 1Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.Step 2In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.Step 3Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.Step 4Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
