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Ingredients:
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
Directions:
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 baking sheet.
Bake 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.
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