1. All-purpose flour 2. Baking soda 3. Salt 4. Unsalted butter 5. Light brown sugar 6. Granulated sugar 7. Peanut butter 8. Egg 9. Heavy cream 10. Vanilla extract 11. Mini chocolate peanut butter cups
In a small bowl, whisk together the flour, baking soda and salt.
Cream together the butter, sugars and peanut butter until it's light and fluffy in bowl. Beat in egg, heavy cream and vanilla extract.
Fold in flour and mix until just combined.
Shape into 1" balls and place into ungreased mini muffin pan.
Bake at 350°F for 8 minutes.
Remove from oven and press frozen peanut butter cups into cookie. Let cool for 10 minutes before removing.
1. Do not grease the muffin pan or the cookies will burn. 2. Thick, non-natural creamy peanut butter is better for these cookies. Natural peanut butter makes the dough too oily. 3. Freeze the Reese's peanut butter cups for an hour before pressing into cookies so they don't melt.