Cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla extract until fully combined.

In a separate bowl, whisk together flour, baking soda, and salt, then gradually mix into wet ingredients until just combined. Fold in chocolate chips.

Preheat oven to 350°F (175°C). Grease or line a muffin pan with paper liners. Fill each muffin cup with cookie dough about ¾ full. Bake for 8-10 minutes until edges are golden brown.

Remove from oven, immediately press a mini peanut butter cup into the center of each cookie cup. Cool in the pan for about 10 minutes.

Transfer to a wire rack to cool completely before serving. Store in an airtight container for up to 3 days.