Source: It Bakes Me Happy
Makes: 24 mini cookie cups
1 cup sugar
1 cup peanut butter (I used creamy)
1 teaspoon vanilla
24 mini Reese’s cups (I used dark chocolate for this batch)
Preheat the oven to 350 degrees. Lightly spray a 24-well mini muffin pan with non-stick spray. Set aside.
In a large bowl, add all of the ingredients and stir until smooth.
Use a cookie scoop (or a tablespoon) to fill each of the muffin wells. There should be enough dough for all 24. Lightly tap the pan to settle the dough and make sure they’re fairly even. Use the back of a tablespoon to lightly press the dough into the pan.
Bake for 10-12 minutes or until slightly golden. While they are baking, unwrap 24 of your Reese’s cups and set them in the fridge so you’re ready.
Once done, remove the cookie cups from the oven and carefully (they’re hot!) place a Reese’s cup into the center of each cup.
Let the cookies cool completely in the pan before trying to remove.