I’ve always loved peanut butter cups, especially the filling, and I set out to make cookies that taste like the inside of a peanut butter cup. Nutritional yeast is the secret ingredient that gives the cookies inside-of-a-peanut-butter-cup authenticity. It adds a salty-and-sweet element and an imperceptibly cheesy flavor. The cookies will still ‘turn out’ without it but a key flavor element will be absent. The cookies are super soft, moist, slightly chewy, not overly sweet, and loaded with big, rich, bold peanut butter cup flavor. YIELD: ABOUT 12 MED/LARGE COOKIES 1 large egg 3/4 cup creamy peanut butter (such as Jif or Skippy; not natural or homemade because it’s too runny and separates) 1/2 cup unsalted butter (1 stick) 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1 tablespoon vanilla extract 1 1/4 cups all-purpose flour 1/4 cup nutritional yeast (if you don’t have it, use 2 tablespoons all-purpose flour instead) 1/2 teaspoon baking soda pinch salt, optional and to taste To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, peanut butter, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the flour, nutritional yeast, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly by making cross-marks using the tines of a fork. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes (for super soft cookies, or longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.