Peanut butter cup cookies

Ingredients :

• 1 and 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup creamy peaunt butter
• 1/1 cup granulated sugar 
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 48 miniature Reese's peaunt butter cups, unwrapped

Directions :

Preheat oven to 350 degrees F.

In a small bowl, whisk together the flour, baking soda and salt; set aside.

Beat together the butter, peaunt butter and both sugars on medium speed until light and fluffy, about 3
minutes, scraping the sides of the bowl as needed. Add the egg and vanilla and mix for another minute or
so to combie. Reduce the mixer speed to low, add the dry ingredients, and mix until just combied. Give
the dough a final mix whith a rubber spatula to ensure all the flour is incorporated.

Shape the dough onto 1-inch balls (about 2 teaspoons worth of dought) and place in the cups of a miniature
muffin pan (keep the dough in balls - do not into the pan).

Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and
immediatley press a miniature peanut butter cupp in the middle of each cookie, pressing down so that the
top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before
removing from the pans, and let cool completely. Store in airtight contanier at room temperature.