24Mini Reese's Peanut Butter Cups11 oz bag of individually wrapped Reese's Peanut Butter Cups
Preheat the oven to 350°You will need (2) 12 cup muffin tins. If you only have 1, you will want to refrigerate the dough while you wait for the first batch to cook.
In a bowl of a stand mixer with the paddle attachment or a hand held mixer, cream together the ½ cup butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar until it is combined and fluffy.
Blend in 1 egg and ½ tsp vanilla.
Sift 1 ¼ cup flour, ½ tsp baking soda, ½ tsp salt into the cookie dough mixture. Blend just until the flour is incorporated.
Form the cookie dough into about 1-1.5 inch balls and place in the ungreased muffin tin. You will have about 20-24 balls.The dough is sticky but work quickly so the dough doesn't get too warm.**If you are working with one muffin pan, place the remaining dough in the fridge until the first batch is cooked.
Bake the cookies for 8-10 minutes. Do not overbake, you want them to be golden and the middle to still be soft so you can put a Reese's in the middle. While they are baking unwrap the Reese's Peanut Butter Cups.
As soon as the cookies come out of the oven press a peanut butter cup into the middle of each cookie. Let them cool for about 5 minutes and then remove them from the muffin tin.
Store at room temp. in an air tight container for up to a week.