Ingredients

The following ingredients have 20 Servings
  • 40 miniature Reese's peanut butter cups (You’ll need to buy two 11-12 ounce packages.)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter (softened)
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (room temperature)

Instruction

  • Preheat oven to 375 degrees F. Grease a 24 cup mini muffin pan with nonstick cooking spray. This recipe makes about 40 cookies, so if you have two muffin pans, grease them both. This will speed up the baking process. Unwrap the peanut butter cups and place them in the freezer until you're ready to use them. This will keep them from melting when you push them into the warm cookies.
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of a stand mixer or an electric hand mixer, beat together the butter, sugars and peanut butter until it’s fluffy, about 3 minutes.
  • Beat in the egg, vanilla extract, and milk. Gradually stir in the dry ingredients until just combined.
  • Roll the cookie dough into balls, 1 tablespoon of dough per cookie. It's fine if the dough is a bit sticky. If it is too sticky to work with, chill it in the fridge for about 20 minutes. Place each ball into the cups of the prepared muffin pans.
  • Bake the cookie cups for about 8 to 9 minutes, don't over bake. Cookies will continue to bake even after removed from the oven. The centers of the cookies will sink in some, and this is fine. Remove the peanut butter cups from the freezer and press a peanut butter cup into the center of each cookie.
  • Place the pan in the refrigerator for 15-20 minutes to cool the cookies and keep the peanut butter cups from melting. After about 20 minutes and when the cookies are completely cool, remove them from the pan and place on a cooling rack.