Peanunt Butter Cookies: Part II

Okay...so I have a confession to make. Once I get onto something I can get a little obsessed! After my last peanut butter cookies I came across a recipe for these little gems in the Everyday Food Collectible Cookie Edition (Martha Stewart) from last year and I figured they had to be good. I used the Trader Joes's peanut butter cups which if I must say are better than Reese's (and Reese's are pretty darn good!) these however are made without artificial flavors, colors, or preservatives and what's not to love about that?

Peanut Butter Surprise Cookies

1/2 c. creamy peanut butter

4 T. butter, room temperature

1 c. packed brown sugar

2 large eggs

1 t. vanilla extract

1 1/2 c. all-purpose flour (spooned and leveled)

1 t. baking powder

1/4 t. salt

1/3 c. granulated sugar, for rolling

36 mini chocolate peanut butter cups, unwrapped and chilled

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. With an electric mixer, beat peanut butter and butter until smooth. Add brown sugar, beat until combined, scraping down sides of bowl as necessary. Add eggs and vanilla and beat until incorporated. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in dry ingredients in two batches. Using 1 level tablespoon of dough per cookie, roll into balls. Place granulated sugar on a plate; roll each ball in sugar, coating completely. Place on prepared baking sheets, 2 inches apart. Bake until cookies begin to puff up slightly about 7 minutes. Remove from oven. Press 1 peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has just begun to melt, about 6 more minutes. Let cool at least 10 minutes on baking sheets before transferring cookies to a wire rack to cool completely.