Preheat the oven to 350℉. Spray your muffin tin with non stick spray.
non stick spray
In a bowl of a stand mixer with the paddle attachment or a hand held mixer, cream together the butter, creamy peanut butter and sugars until it is combined and fluffy. About 2 minutes.
½ cup butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar
Blend in 1 egg and ½ teaspoon vanilla for about 1 minute.
1 large egg, ½ teaspoon vanilla
In a bowl or on a piece of parchment paper sift together the flour, baking soda and kosher salt. Slowly add to the cookie dough. Blend just until the flour is incorporated.
1 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
Form the cookie dough into about 1-1.5 inch balls and place in the muffin tin. You will have about 20-24 balls. Do not flatten, leave them in the ball form.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 about 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 15 minutes and then remove them from the muffin tin.
24 Mini Reese's Peanut Butter Cups
Store at room temp. in an air tight container for up to a week.Can freeze for up to 3 months, then thaw at room temp for about 1-2 hours.