Cup Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.
In a bowl, whisk
together the flour, baking soda, and salt.
In the bowl of
your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until
light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time,
beating well after each addition. Beat in the vanilla extract. Add the
flour mixture and beat just until incorporated. Fill each
miniature muffin cup with about one tablespoon of batter.
Bake the cookies for
about 8 minutes, or until the cookies are lightly browned around the edges but
still soft in the center. (Note: While the cookies are baking remove the
foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven,
and gently press one miniature peanut butter cup into the center of each cookie.
The peanut butter cup should be even with the top of the batter. Return the
cookies to the oven and bake an additional 3 minutes or until cookies are golden
brown. Remove from oven and cool completely (about two hours) on a wire rack
before removing the cookies from the pan. These can be stored for several
days at room temperature or in the refrigerator, or they can be frozen.
Adapted From:Wilson, Dede. A Baker's Field
Guide to Chocolate Chip Cookies. The Harvard Common Press. Boston: 2004.