Peanut Butter Cup Stuffed Peanut Butter Cookies

adapted from: Sally's Baking Addiction

1/2 c. unsalted butter, room temp.

1/2 c. light brown sugar

1/4 c. sugar

3/4 c. creamy peanut butter

1 egg

1 tsp. vanilla

1/2 tsp. baking soda

1/4 tsp. salt

1 1/4 c. all-purpose flour

24-30 Reese's Peanut Butter Cup Miniatures

1/3 c. sugar, for rolling

Cream together butter, brown sugar and sugar until very light and fluffy. Add the peanut butter, then the egg and the vanilla. Beat until combined. Slowly add the baking soda, salt and flour. Mix until just combined. Do not overmix. Chill dough for at least 30 minutes. Preheat oven to 350 degrees. Scoop out about 1 1/2 Tablespoons of dough and flatten. Place one peanut butter cup in the center and form dough around the peanut butter cup. Roll into a ball and roll in sugar. Place on a lightly greased baking sheet. Repeat. Bake for 9-10 minutes. Yield: 24-30 cookies.

Jenn's Notes: All of the times I have made this recipe, I have let the dough sit in the refrigerator overnight.