Chocolate Peanut Butter Cup Cookies

Preheat oven to 350° F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes.
¾ cup (170 grams) salted butter, 1 ½ cup (300 grams) granulated sugar
Add the eggs one at a time, mixing after each. Add the vanilla.
2 large eggs, 2 teaspoons vanilla extract
In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
2 ¼ cups (285 grams) all-purpose flour, ⅔ cup (60 grams) natural unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
Scoop by the heaped tablespoon (I use a #40 1.5 Tbsp cookie scoop), roll into balls, and place on the prepared sheet pan. Bake until centers are puffed and starting to crack, about 9 minutes.
Let cool on the pan for a 2 minutes, then press a peanut butter cup into the center of each cookie. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
24 peanut butter cup miniatures
Melt peanut butter in a bowl in microwave in 30 second intervals until thin and pourable. Drizzle over the top of cooled cookies. Let sit about 20 minutes until peanut butter is set, or chill in fridge 10 minutes.
¼ cup (70 grams) creamy peanut butter
Store cookies in an airtight container for several days.