1 cup light brown sugar, packed
1 cup creamy peanut butter
1 teaspoon baking powder
1 teaspoon cocoa powder
20-21 miniature peanut butter cups
Preheat the oven to 350°F.
Line two baking sheets with parchment paper or silicone baking mats.
In a bowl combine the brown sugar, peanut butter, baking powder, cocoa powder and egg together.
Scoop out 1 inch balls of dough (I used a 1 inch ice cream scoop), spaced 2 inches apart.
Bake for 12-14 minutes. Meanwhile, unwrap the peanut butter cups.
As soon as the cookies come out of the oven, gently place the peanut butter cups on top while the cookies are still on the baking sheets.
Allow them to cool for 5 minutes on the baking sheet before carefully transferring to cooling racks to cool completely.
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