Peanut Butter Cup Cookies Recipe

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Using the paddle attachment on a stand mixer or beaters on a handheld mixer on medium speed, beat the butter and sugars until fluffy, about 2-3 minutes.
Add the eggs and vanilla, mix until combined, about 15 seconds.
Add the dry pudding mix, mix until combined.
Whisk together the flour, salt, and baking soda. Add it in 2 batches on low, mix until combined.
Add in the peanut butter cups and chocolate chips, mix until combined.
Scoop out 70 gram balls. Place on the baking sheet, 5 at a time should be perfect. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake one sheet at a time for 12-14 minutes or until they look just set and golden brown.
Do not over bake, they will continue baking after taking out on the cookie sheet.
To shape cookies into perfect rounds, grab a round object like a cookie cutter or small bowl as soon as they come out of the oven. Place the object on top of a hot cookie and gently push the edges up while swirling to create a thick, round shape. Repeat for the remaining cookies, working quickly while they're still warm. Allow the cookies to cool completely on the baking sheet to set their shape before transferring them to a wire rack.