Unwrap at least 60 peanut butter cups, and set them aside.
60 miniature Reese's Peanut Butter Cups
Preheat the oven to 350 degrees F. Grease the mini muffin tin with baking spray or cooking spray.
In a medium bowl whisk together the flour, baking soda, and salt.
2 1/2 cups All-purpose flour, 1 1/2 tsp Baking soda, 1/2 tsp Kosher salt
In a large bowl, cream the softened butter, peanut butter, and the sugars together until light and fluffy about 3-4 minutes.
1 cup Creamy peanut butter, 3/4 cup Unsalted butter, 1 cup Dark brown sugar, 1 cup Granulated sugar
Add in the eggs and vanilla, and mix until combined. Add the flour mixture and mix until just combined.
2 large Eggs, 1 tsp Vanilla extract
Using a tablespoon size cookie scoop, roll the dough into a 1-inch ball and place each ball into the mini muffin pan.
Bake for 8 minutes, remove the pan from the oven, and immediately press one mini peanut butter cup into the center of each cookie.
Place the pan on a cooling rack and let them cool for at least 10-15 minutes then carefully remove the cookies from the pan to the cooling rack to cool completely and let the chocolate set up. Or place the pan in the fridge to cool quicker.
Use a butter knife to carefully remove the cookies from the pan.