Step 1: Preheat Your Oven. Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Prepare the Muffin Tin. Grease your muffin tin or line it with paper liners to prevent sticking. This will make it easier to remove the cookie cups once they’re baked.
Step 3: Cream the Butter and Sugars. In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 4: Add the Peanut Butter and Egg. Add the Skippy Roasted Honey Nut Creamy Peanut Butter, egg, and vanilla extract to the creamed mixture. Mix until well combined.
Step 5: Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and optional pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
Step 6: Scoop the Dough. Using a cookie scoop, portion out the dough and place a scoop into each muffin cup. Gently press the dough down to form a cup shape.
Step 7: Fill with Dark Chocolate Peanut Butter. Take the Skippy Natural Dark Chocolate Peanut Butter Spread and place a rounded teaspoonful into the center of each cookie cup.
Step 8: Bake. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they'll continue to cook as they cool.
Step 9: Cool and Serve. Allow the cookie cups to cool in the pan for about 5 minutes before transferring them to a cooling rack. Enjoy them warm or at room temperature.
