Directions

1. 1

   Preheat your oven to 350°F. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

2. 2

   Add the creamy peanut butter to the butter-sugar mixture and beat until fully incorporated and smooth, about 1 minute.

3. 3

   Add the egg and vanilla extract, beating until well combined, scraping down the sides of the bowl as needed.

4. 4

   In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

5. 5

   Using your hands or a small cookie scoop, roll the dough into 1-inch balls.

6. 6

   Place each dough ball into an ungreased mini muffin cup. Gently press the dough slightly to fit snugly in the cup.

7. 7

   Bake in the preheated 350°F oven for 12-14 minutes, until the edges are light golden and the cookies are just set.

8. 8

   Remove the muffin tin from the oven. Working quickly while the cookies are still hot, gently press one peanut butter cup chocolate into the center of each cookie.

9. 9

   Allow the cookies to cool in the muffin tin for about 10 minutes, then carefully remove each cookie cup and transfer to a wire cooling rack.

10. 10

    Let the cookies cool completely on the racks before serving, about 15-20 minutes. This allows the chocolate to set fully.