Peanut butter and chocolate were meant to go together, and that's all there is to it. Instead of making the traditional peanut butter cookies with the Hershey's kiss on top, we made the same dough but pressed a Reese's cup in the center of the dough before baking. We think these are definitely the better version of the two!
Peanut Butter Cup Cookies
1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, slightly softened
1 cup peanut butter
1 cup sugar
2 tsp vanilla
1 bag of Reese's peanut butter cups
Preheat oven to 350 degrees. Place bag of Reese's peanut butter cups in freezer until ready to use (this allows the wrappers to come off clean). Sift flour, baking soda, and salt with a wire whisk and set aside. Beat butter and peanut butter. Add sugar and beat until fluffy. Add egg and vanilla. Add flour mixture and combine. Roll dough into 1 to 1-1/2 inch balls and then roll the balls in granulated sugar to coat.
Press rolled balls into greased cavities of a mini muffin tin. Press an unwrapped Reese's peanut butter cup into each. Bake at 350 degrees for 8-10 minutes. Let cool in pans for 5-10 minutes. Remove from pans and allow to finish cooling in wire racks. Makes 2-3 dozen cookies.
source: recipe from bakerella