1-Preheat and prepare: Baking peanut butter cup cookies is one of those activities that feels like therapy, especially on a stressful day. Start by preheating your oven to 375°F (190°C) and greasing a mini muffin tin or lining it with paper cups to keep things from sticking. It’s all about setting yourself up for success right from the get-go.

2-Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda; set that aside for now.

3-Cream wet ingredients: In another bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, 1/2 cup peanut butter, and 1/2 cup brown sugar until it’s nice and fluffy. Then, beat in 1 egg, 1 teaspoon vanilla extract, and 2 tablespoons milk until everything blends smoothly.

4-Combine and bake: Now, add the flour mixture to your wet ingredients and mix it all up well. Shape the dough into 1-inch balls and pop them into your prepared mini muffin tin. Bake for about 8 minutes don’t go over that, or you’ll end up with tough cookies. Right after pulling them out, press a miniature peanut butter cup into the center of each one, then let them cool before you try to remove them from the pan.

5-Cool and finish: This whole process takes roughly 10 minutes to prep and another 10 to cook, totaling about 20 minutes perfect for anyone on a tight schedule. I learned the hard way that rushing the cooling step can lead to crumbly messes, so take your time and enjoy the aroma filling your kitchen.