Ingredients
½cupcreamy peanut butter
4tbspunsalted butter
1cuplight brown sugar,packed
2large eggs
1tsppure vanilla extract
1½cupsall purpose flour,spooned and leveled
1tspbaking powder
¼tspsalt
1cupgranulated sugar
36mini peanut butter cups
Preparation
Preheat 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.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop 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.
Bake for about 7 minutes until cookies begin to puff up slightly. Remove from oven. Press one peanut butter cup in center of each cookie.
Return to oven; continue baking for about 6 minutes more, until cookies are golden brown and chocolate has begun to melt. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
