REESE'S PEANUT BUTTER CUP COOKIES

REESE'S PEANUT BUTTER CUP COOKIES YIELD: 18 LARGE COOKIES 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 3/4 cup peanut butter 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1 (8 oz) bag Reese's Mini Peanut Butter Cups 18 Reese's Peanut Butter Cups, unwrapped Preheat oven to 350°F. Line two baking sheets with parchment paper. Combine the flour, baking soda and salt in a medium bowl. Set aside. In the bowl of a stand mixer, beat the butter, peanut butter and sugars, until light and fluffy. Add in the egg and vanilla. Gradually add in the flour mixture on low speed. Stir until dough forms. Then stir in Reese's Mini Peanut Butter Cups by hand. Using your hands, form balls of dough with 2 heaping tablespoons of dough. Gently flatten cookie dough (to form a disk shape) and place on prepared baking sheets. Bake for 11 minutes and remove from oven. Press a Reese's Peanut Butter Cup into the center of each cookie. Let cool for 10 minutes before transferring cookies to a wire rack to cool completely. Can store for up to 5 days in an airtight container.