1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 1/2 cups of flour
1 1/2 teaspoons baking soda
18 oz miniature Reese’s Peanut Butter cups, unwrapped (I used the dark chocolate variety but they can be difficult to find) OR homemade
In a large bowl, cream together both sugars, the peanut butter, eggs and butter. Add the flour and baking soda and mix throughly. Shape in to one inch balls and drop into a ungreased mini-muffin pan, one to a section. Bake at 375 degrees for 8 minutes. Remove pans from oven and immediately press one miniature peanut butter cups into each warm cookie. The candy should be fairly level with the top of the cookie. Cool in the pan for 15 minutes then remove to a wire rack.
Yield: approximately 5 dozen cookies.
Note: cookies can be frozen for up to 6 months.
These are some of my favorite cookies. I had made them with the traditional milk chocolate Reese’s miniatures years ago and always thought that they would be even better with dark chocolate. When my mom spotted the dark chocolate variety she snatched them up and made me these cookies again. Yum!