- 36-48 miniature peanut butter cups
- 1-1/4 cups all-purpose flour
- 1/4 cup whole wheat pastry flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup unsalted butter
- 1/2 cup white sugar
- 1/2 cup firmly-packed brown sugar
- 2 eggs
- 1 tsp. pure vanilla extract
Place peanut butter cups in the freezer (there’s no need to unwrap them; just place the whole bag in the freezer) for 20 minutes.
Preheat oven to 375 degrees F.
In a small bowl, whisk together the flours, salt, and baking soda. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 – 3 minutes).Â Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Add the flour mixture. Mix until a soft dough forms.
Shape into 1-inch balls. Press dough balls into ungreased mini muffin tins, making an indentation in the middle with your thumb.
Bake in preheated oven for 8-11 minutes. Remove from oven and immediately press a miniature peanut butter cup in the center of each cookie.
Cool and remove from pan.