Mini Reese's Peanut Butter Cup Cookies

Save this recipe for after Halloween! (Just kidding, we don't wait for these, we make them now! Muuhahaha) Whew, ok, I feel better. :) But seriously, these are such a delight! A soft peanut butter cookie and stuffed with a little candy nugget of goodness inside?! Sign me up for that! Here's what you'll need to make 40 mini peanut butter cup cookies:

Photo byKayla Hoang

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Unwrap the mini peanut butter cups and place them in a freezer bag or container. Store them in the fridge or freezer until you're ready to use them.
Preheat your oven to 375°F.

In a bowl, sift together the flour, salt, and baking soda; set aside. In a separate large bowl, cream the butter, sugar, peanut butter, and brown sugar until light and fluffy. Beat in the egg, vanilla, and milk until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until fully incorporated.

Divide the dough into 40 portions and roll each into a ball. Place each ball into an ungreased mini muffin tin. Bake at 375°F for about 8 minutes.

Remove from the oven and immediately press an unwrapped mini peanut butter cup into the center of each cookie. Allow the cookies to cool in the muffin tin for about 10 minutes, letting the peanut butter cups soften and melt slightly. Carefully remove the cookies from the pan and enjoy, or store them for later!