Here's the recipe:
These cookies will have a moist, brownielike texture the day you make them and get crispier the following day. You can also make them with other favorite chocolate candies. Store the cookies in an airtight container for up to two weeks. (I had never heard this before, but it's coming from Martha. It must be truth!) Adding marshmallows to the container will prevent the cookies from drying out.
Ingredients:
(Makes 36)
* 1/2 cup creamy peanut butter
* 4 tablespoons unsalted butter, room temperature
* 1 cup packed light-brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/3 cup granulated sugar, for rolling dough
* 36 mini peanut butter cups, chilled and unwrapped
Directions:
1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
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