Chewy Peanut Butter Cup Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Peanut butter, creamy
  • 72 Reese's peanut butter cups, mini

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on isthisreallymylife.com

Description

Ingredients

• 1 cup creamy peanut butter
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking soda
• ¼ tsp salt
• 72 Mini Reeses Peanut Butter Cups

Directions

• Preheat oven to 350 degrees.
• Cream peanut butter, butter and sugars together in a large mixing bowl. Add eggs and vanilla and beat until creamy. (I like to mix mine on medium speed a full minute.)
• Combine flour, baking soda and salt in a medium bowl. Add to creamed mixture and mix until thoroughly incorporated.
• Roll tablespoons of dough into balls and place in a mini muffin pan. Bake for 10 minutes.
• Remove from oven and immediately press a peanut butter cup in the center of each cookie. Freeze for 5 to 10 minutes before removing to a wire rack to cool completely.
• Store in an airtight container for up to 5 days (if they last that long!).