24miniReese’s cupsI used dark chocolate for this batch
Instructions
Preheat the oven to 350 degrees. Lightly spray a 24-well mini muffin pan with non-stick spray or use mini cupcake liners. 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.
While they are baking, unwrap 24 Reese’s mini cups and set them in the fridge so they're chilled and ready.
Bake for 10-12 minutes or until slightly golden.
Once done, remove the cookie cups from the oven and carefully (they’re hot!) press a Reese’s cup into the center of each cup.
Let the cookies cool completely in the pan before trying to remove.
Notes
Store leftovers in an airtight container for up to a week at room temperature.Use whichever Reese's mini cups you like (regular, dark chocolate, white chocolate, etc.)