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1) Preheat oven to 375 degrees. Line muffin pan with paper liners (original recipe calls for mini muffin pans but I used regular muffin pans since that's all I have). Unwrap REESE'S peanut butter cup miniatures and set aside.
2) Using an electric mixer, mix 1 stick of unsalted butter, 1/2 cup brown sugar, 1/2 white sugar, 1/2 cup peanut butter (REESE'S is preferred but any brand will do), 1 egg and 1/2 tsp vanilla extract in a large bowl.
3) In a separate bowl measure out 1 1/2 cups of flour, 3/4 tsp baking soda, 1/2 tsp salt
4) Gradually add in the dry ingredients (#3) to the wet ingredients (#2).
5) Scoop 1-inch balls into each paper liner (my balls were slightly larger since I used regular sized muffin liners)
6) Bake for 10-12 minutes if you're using a mini muffin pan; 15 minutes if you're using a regular muffin pan. Bake times may vary so keep an eye on it.
7) Remove from oven and immediately press one REESE'S peanut butter cup into each cookie. (I only used about half of a 12 oz bag of peanut butter cup miniatures.)
As you can see, there is a lot of cookie when you use a regular size muffin pan. Now I can see why the recipe calls for mini muffin pans. But don't get me wrong - the cookies were still delicious and I can't wait to get Gem's honest feedback on them.
Click here to go to the actual recipe on the REESE'S website.
My Stats:
Number of Ingredients: 10 (the bag of miniatures counts as one ingredient)
Total time: 30 minutes
Yield: 16 cookies
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