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1
Line a baking sheet with a silicone baking mat or parchment paper. Set aside. Chill peanut butter cups in the refrigerator.
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2
Place the butter, peanut butter, brown sugar and granulated sugar in a medium bowl. Use a mixer to beat on medium speed for 1 minute or until well-combined.
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3
Add the egg and vanilla extract and continue to beat for 30 seconds, until smooth.
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4
Add the flour, cornstarch, baking soda, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
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5
Remove peanut butter cups from refrigerator.
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6
Divide the cookie dough into 12 balls, using roughly 3 Tbsp. of dough for each. Gently press a ball into a 1/2-inch-thick disc in the palm of your hand. Place a peanut butter cup in the center of the disc and enclose the dough around it. Return the cookie to the baking sheet. Repeat with the remaining cookie dough; spacing the balls at least 2-3 inches apart.
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7
Transfer the baking sheet to the freezer for 10-15 minutes.
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8
Pro tip: Freezer not large enough to fit a baking sheet? Place balls of cookie dough on a plate instead.
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9
Preheat the oven to 350u00b0F.
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10
Bake the cookies for 15-16 minutes on the middle rack of oven, until puffy and golden brown at the edges.
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11
Check to see that cookies are done. Remove from oven or add time as needed.
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12
Allow the cookies to rest on the sheets for 5-10 minutes and then transfer them to a wire rack to cool completely before serving.
