• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 1 cup (2 sticks) butter, room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 12-oz pkg (2 cups) semi-sweet chocolate chips
• 24 mini peanut butter cups

Special Equipment

• 24-count nonstick mini muffin pan
• nonstick cooking spray

1. Preheat regular oven to 375º, convection oven to 350º
2. Spray mini muffin pan with nonstick cooking spray
3. In a mixer (or by hand), combine the sugars and beat in the softened butter
4. Slowly add the eggs and vanilla
5. In a separate bowl, combine flour, salt and baking soda and slowly add to the butter mixture with mixer on low speed, until just combined
6. Once the dough is together, mix briefly or fold in the chocolate chips
7. Fill tins with dough almost to the top, compressing the dough lightly and bake for 5-7 minutes
8. Remove from oven and insert the peanut butter cups (wrappers removed) into the center of each cookie
9. Continue to bake for another 5-7 minutes
10. Let cool 30 minutes before removing from muffin pan