INGREDIENTS
- 2¾ cup flour
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup butter, room temperature
- 1 cup chunky peanut butter
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1 tsp corn syrup
- 48 Reese’s® miniature cups, frozen
INSTRUCTIONS
- Preheat oven to 375°
- Unwrap 48 Reese’s® miniature cups and place in a sealed container/bag. Place in freezer until ready to use.
- In a medium sized bowl, whisk flour, baking soda, baking powder, and salt together. Set aside
- In a large bowl, beat butter, sugars, and peanut butter until creamy
- Add eggs, vanilla, and corn syrup. Mix until combined
- Add dry ingredients into wet mixture. Mix until combined
- Cover and chill for an hour or so
- Using a 1″ cookie scoop, add each scoop into a mini muffin pan
- Bake for 8 minutes, remove from oven and insert Reese’s® miniature peanut butter cups into each cookie
- Let cool completely and then remove from pan. (You can put cookies in the fridge to help cool)
