- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/3 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 egg
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 bag (12 oz) Reese’s mini peanut butter cups, unwrapped (See Side Note below)
Heat oven to 350°degrees. Line 36 mini muffin cups with mini muffin wrappers.
In small bowl, mix flour, baking soda and salt.
In the bowl of a mixer, beat sugar, peanut butter, and butter on medium speed for 2 minutes. Beat in the egg, cream and vanilla. On low speed, beat in the flour mixture until blended.
Shape dough into 3/4-inch balls (I use my Pampered Chef scoop which made it fast!). Place one ball into each paper lined muffin cup. Bake for 12 minutes.
While cookies are baking, unwrap chocolates if you haven’t already.
Immediately after removing cookies from the oven, press 1 mini peanut butter cup into the center of each cookie. Cool completely on wire rack, or eat a few while they are nice and warm and still melty. I know I did!
Side Note: After the holidays check your local grocery stores for the holiday bags of mini peanut butter cups or other types of your favorite chocolate candy that might be discounted because of the holiday packaging. I got my bag 75% off! 🙂