Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or use a silicone version for easy release.

Cream Butter & Sugars:
In a large mixing bowl or stand mixer, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy.

Add Eggs & Flavoring:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Incorporate Dry Ingredients:
Add the salt, baking soda, and flour all at once. Mix on low speed just until combined—do not overmix. Fold in the chocolate chips by hand.

Scoop the Dough:
Use a tablespoon or small cookie scoop to fill each muffin cup about ⅔ full. Don’t flatten the dough—it will spread slightly during baking.

Bake to Perfection:
Bake for 8–9 minutes or until the tops are set and no longer glossy. The centers should still look slightly underdone for that chewy texture.

Insert Peanut Butter Cups:
As soon as the cookies come out of the oven, press one mini Reese’s Peanut Butter Cup into the center of each cookie. The warmth will help it settle in slightly.

Cool & Remove:
Let the cookies cool in the pan for about 5 minutes before gently removing them with a small spoon or spatula. Transfer to a wire rack to cool completely if desired, or enjoy warm.

Store & Enjoy:
Keep cooled cookies in an airtight container at room temperature or freeze for up to a month.