• Preheat the oven to 350°F. Grease a mini muffin tin with cooking spray.
• In a medium bowl, whisk together the flour, baking soda and salt. Set it aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then beat in the peanut butter and vanilla extract.
• Add the flour mixture to the stand mixer, beating just until combined.
• Using a small ice cream scoop (or two spoons), scoop heaping 1-tablespoon portions into the muffin tin cups.
• Bake the cookies for 18-22 minutes. 
• Remove the cookies from the oven, then immediately push a mini peanut butter cup into the center of each cookie. Let the cookies cool completely in the pan then serve. (See Kelly’s Note.)

Kelly's Note:

• It’s important to let the cookies cool completely so that they naturally release from the sides of the pan. If you really need to get them out before they’ve completely cooled, trace around the edges with a knife then pop them out.
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