Eggless Peanut Butter Cup Cookies - cooking recipe

Ingredients

1 cup butter, room temperature
1 cup creamy peanut butter
1 cup firmly packed brown sugar
1 cup granulated sugar
1 (5 1/3 ounce) container vanilla flavored Greek yogurt
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon vanilla
1 pinch salt
1 (12 ounce) bag miniature Reese's Peanut Butter cups

Preparation

Preheat oven to 325 degrees.
Spray baking sheet with nonstick cooking spray.
In medium bowl, stir together flour, baking soda, baking powder, and salt until thoroughly mixed. Set aside.
In large bowl, blend butter and peanut butter until thoroughly mixed.
Blend in sugar and brown sugar until thoroughly mixed.
Stir in yogurt and vanilla until thoroughly mixed.
Add dry mixture in thirds, blending thoroughly.
Place mixture in refrigerator to chill while unwrapping the peanut butter cups.
Roll cookie dough into small balls, approximately 1 inch in diameter and place on cookie sheet.
Push an unwrapped miniature Reese's cup into the center of each ball.
Bake 11 minutes.
Let rest on the pan for 1-2 minutes before transferring to baking rack to cool.
Keep dough in the refrigerator between batches to stay chilled.