These mouthwatering treats should be made in nonstick mini muffin pans for ease of removal. Silicone mini muffin pans also work well.

INGREDIENTS | YIELDS 36 COOKIES

• ½ cup packed brown sugar
• ½ cup white sugar
• ½ cup unsalted butter
• ½ cup creamy peanut butter
• 1 egg
• ½ teaspoon vanilla
• 1¼ cups flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 36 mini peanut butter cups, unwrapped and chilled

1. Preheat oven to 375°F. Spray mini muffin pans lightly with baking spray.

2. Cream together brown sugar, white sugar, and butter. Blend in peanut butter, egg, and vanilla.

3. Sift dry ingredients together; blend into creamed mixture then shape dough into 1" balls; press into mini muffin pans. Bake 8–10 minutes.

4. Immediately press a peanut butter cup in center of each cookie after removing from oven. Press gently but firmly until only the top of peanut butter cup is showing, even with cookie top. Allow to cool completely.