Soft, chewy peanut butter cookies topped with rich peanut butter cups — the perfect treat for chocolate and peanut butter lovers.

1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

3/4 cup (185g) creamy peanut butter

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Topping:

1/2 cup (100g) granulated sugar (for rolling, optional)

24 Reese’s Miniature Peanut Butter Cups, unwrapped

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1. Whisk the flour, baking soda, and salt together in a medium bowl.

2. In a large bowl, cream the butter, brown sugar, and granulated sugar on medium speed until combined.

3. Beat in the peanut butter, egg, and vanilla extract on low speed.

4. Increase to high speed and beat until light in color and smooth, about 1–2 minutes.

5. Slowly add the dry ingredients and mix just until combined.

6. Cover and chill the dough for at least 1 hour and up to 3 days.

7. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.

8. Roll dough into 1.5 tablespoon-sized balls and roll each in granulated sugar.

9. Place cookies 3 inches apart on baking sheets and bake for 11–13 minutes until very soft.

10. Cool for 5 minutes on the baking sheet.

11. Press 1 peanut butter cup into the center of each cookie while still warm.

12. Transfer cookies to a plate and freeze for 10–15 minutes or until set.

Cookies stay fresh covered at room temperature for up to 1 week.

Cookie dough can be chilled for up to 4 days before baking.

Baked cookies freeze well for up to 3 months.

Dough balls freeze well unbaked for up to 3 months — bake from frozen, adding 1 extra minute.