Peanut Butter Cup Cookies: Preheat your oven to 350 degrees F (180 degrees C) and place your oven rack in the center of your oven. Butter, or spray with a non stick vegetable spray, two - 24 cup 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 until smooth. Add the sugars and beat until light and fluffy. Beat in the peanut butter. Add the egg and vanilla extract and beat until incorporated. Scrape down the sides and bottom of your bowl as needed. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon (20 grams) of batter.

Bake the cookies for about 9-11 minutes, or until the cookies are lightly browned and firm 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 place on a wire rack. Gently press one miniature peanut butter cup into the center of each cookie while the cookies are still warm. Let the cookies cool completely (about one to two hours) before removing them from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 40 - 45 cookies.

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