Peanut Butter Cup Cookies : Chewy, Chocolatey, and Irresistibly Nutty!

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Soft and chewy peanut butter cookies baked in a mini muffin tin and topped with mini peanut butter cups for a rich, chocolatey center in every bite.

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

24 mini peanut butter cups, unwrapped

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Preheat oven to 350°F (175°C) and grease a mini muffin tin.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract, mixing until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Roll dough into 1-inch balls and place each into a greased mini muffin cup.
Bake for 8–10 minutes until lightly golden.
Immediately press one mini peanut butter cup into the center of each warm cookie.
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Do not overbake to keep cookies soft and chewy.

Use crunchy peanut butter for added texture if desired.

Sprinkle flaky sea salt on top for a sweet and salty finish.

Cookies freeze well for up to 2 months.

Find it online: https://chocolatecoveredamy.com/peanut-butter-cup-cookies-chewy-chocolatey-and-irresistibly-nutty/