Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups semi-sweet chocolate chips
1½ (3.5 oz) packages Reese’s Mini Peanut Butter Cups, unwrapped
Instructions
Prep: Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or line with paper liners.
Cream base: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Wet mix: Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Dry blend: In a separate bowl, whisk together flour, baking soda, and sea salt. Gradually add to the wet ingredients, mixing just until combined. Fold in chocolate chips.
Fill tins: Scoop about 1½ tablespoons of dough into each muffin cup, pressing gently to fill nearly to the top.
Bake: Place in oven and bake for 8–9 minutes, or until edges are lightly golden and centers appear set.
Add candy: Immediately upon removing from the oven, press one Reese’s Mini into the center of each cookie cup. The residual heat will soften the candy for a gooey finish.
Cool: Let cookies cool in the pan for 10 minutes before transferring to a wire rack to cool completely—or enjoy warm for an extra melty bite.