16 tablespoons(2 sticks) unsalted butter, at room temperature
1 cupcreamy peanut butter
1 cuppacked light brown sugar
2 large eggs
55 mini peanut butter cups, unwrapped
1. In a bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter, peanut butter and sugars until light, about 3 minutes. Beat in eggs, then flour mixture. Cover and chill for at least 2 hours.
2. Preheat oven to 350ºF. Line 2 large baking sheets with parchment. Roll 1 heaping Tbsp. of dough into a ball. Place on a baking sheet. Use a fork to flatten in a crisscross pattern. Repeat with remaining dough until both sheets are filled. Make an indentation with your thumb in center of each cookie. Keep remaining dough chilled between batches.
3. Bake until cookies begin to brown on edges, 13 to 18 minutes. Press a peanut butter cup into each indentation. Let cool on sheets on wire racks for 5 minutes; remove to racks to cool completely. Repeat with remaining dough and peanut butter cups.
Im just a girl who grew up to be a wife and mother, who now likes to make people happy with fun and pretty food..so this is where the fun begins..I love my life, I love my family, I love my friends and I love that I know who I am and where I came from..I know this story will end Happily Ever After and that's all Im asking for..