Averie Cooks

-1 Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan; set pan aside.
-1 To a large, microwave-safe  bowl, add the butter and heat on high power to melt, about 1 minute.
-1 Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
-1 Add the flour, baking soda, salt, and stir until just combined; don’t overmix.
-1 Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough and place one mound of dough into each cavity of the muffin pan. (Rather than using a second muffin pan for the remaining 3 mounds of dough, I baked the last 3 cookies on a baking sheet lined with a Silpat for 8 minutes.)
-1 Bake for 12 to 13 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
-1 Press 1 peanut butter cup into the center of each cookie.
-1 Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies or gently rim with a paring knife.