Chocolate-Peanut Butter Cup Cookies

Steps

1. In a medium bowl, with a hand mixer or stand mixer, beat together ½ cup peanut butter and the confectioners’ sugar 1–2 min., until smooth. Add ½ tsp salt and stir to combine. Scoop peanut butter mixture in heaping teaspoonfuls (about 24) onto a parchment-lined plate. Shape mounds into balls. Freeze while making chocolate dough.
2. Preheat oven to 375°F. In a large bowl, with a hand mixer or stand mixer, beat together the plant-based butter, ½ cup granulated sugar, brown sugar, and remaining ¼ cup peanut butter 2–3 min., until well combined. Add the egg and vanilla and beat 1–2 min., until combined. Add the flour, cocoa powder, baking powder, and remaining ¼ tsp salt. Beat on low 1–2 min., until combined.
3. Line two cookie sheets with parchment. To a small bowl, add remaining 2 tbsp granulated sugar. Using a cookie scoop or tablespoon measure, scoop a heaping tablespoon of cookie dough and shape into a 3-inch-wide disc. Add frozen peanut butter ball to center of disc; wrap dough around ball to enclose, then roll into a smooth ball. Add dough ball to granulated sugar and roll to coat well. Transfer to baking sheet and flatten slightly. Repeat with remaining cookie dough and frozen peanut butter balls.
4. Bake cookies 8–10 min. Let cool on baking sheets 5 min., then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days.