Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 24 mini peanut butter cups, unwrapped
- Optional: ½ cup chocolate chips for extra richness
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
- Mix peanut butter, brown sugar, egg, and vanilla until smooth
- Add baking soda and salt, mixing until fully incorporated
- Form dough into 24 equal balls and place on baking sheets
- Create indentations in each dough ball and press in a peanut butter cup
- Bake for 10-12 minutes until edges are lightly golden
- Let cool on baking sheet for 5 minutes before transferring to wire rack
Notes
- For best results, use room temperature peanut butter
- Cookies will look soft when done but firm up as they cool
- Store in airtight container for up to 5 days
- Freeze dough balls before baking for make-ahead convenience
- Try different peanut butter cup varieties for flavor variations
- Prep Time: 15 minutes
- Cook Time: 12 minutes